Journal ArticleDOI
Lemon juice clarification using fungal pectinolytic enzymes coupled to membrane ultrafiltration
Sameh Maktouf,Mohamed Neifar,Salma Jallouli Drira,Semia Baklouti,Manel Fendri,Semia Ellouz Châabouni +5 more
TLDR
In this article, the effect of enzyme depectinization and ultra-filtration on the viscosity and turbidity of lemon juice was evaluated and the results suggested that enzymatic treatment coupled with ultrafiltration could be used for production of lemon-juice with high commercial value.About:
This article is published in Food and Bioproducts Processing.The article was published on 2014-01-01. It has received 53 citations till now. The article focuses on the topics: Ultrafiltration & Pectinase.read more
Citations
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Journal ArticleDOI
Fruit juice processing using membrane technology: A review
TL;DR: In this paper, different membrane separation methods including microfiltration, ultrafiltration and nanofiltration for fruit juice clarification/concentration reported in the literature in the last fifteen years are discussed.
Journal ArticleDOI
Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review
TL;DR: This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.
Journal ArticleDOI
Recent developments in microfiltration and ultrafiltration of fruit juices
TL;DR: In this paper, the authors provide an overview of recent developments and the published literature in microfiltration and ultrafiltration of fruit juices, and summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF.
Journal ArticleDOI
Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm.
TL;DR: The measured value of responses at the optimized process conditions were in accordance with the predicted values obtained using the developed ANN model.
Book ChapterDOI
Pectinases: Production and Applications for Fruit Juice Beverages
TL;DR: This chapter contemplates the pectin structure, the hydrolyzing enzymes, their sources, production, and their application in the beverage industry.
References
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Journal ArticleDOI
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
Journal ArticleDOI
Phenolic compounds and their role in oxidative processes in fruits
TL;DR: In this article, the role of phenolic compounds as either antioxidants or substrates in browning reactions is examined. But the authors do not consider the effect of dietary intake and metabolic fate on the performance of browning.
Journal ArticleDOI
Applications of pectinases in the commercial sector: a review.
TL;DR: This review discusses various types of pectinases and their applications in the commercial sector.
Journal ArticleDOI
Recent advances on membrane processes for the concentration of fruit juices: A review
TL;DR: A review of the use of membrane processes for concentrated fruit juice processing can be found in this paper, where major attentions are focused on the application of new membrane processes and integrated membrane systems.