Clarification of tangerine juice using cellulases from Pseudoyma sp

Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, obtained from tangerine, was pasteurized at 85 °C fo...

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Veröffentlicht in:	Journal of food science and technology 2021-01, Vol.58 (1), p.44-51
Hauptverfasser:	Santana, Mona Liza, Bispo, José Ailton Conceição, de Sena, Amanda Reges, Teshima, Elisa, de Brito, Aila Riany, Costa, Floriatan Santos, Franco, Marcelo, de Assis, Sandra Aparecida
Format:	Artikel
Sprache:	eng
Schlagworte:	Cellulase Chemistry Chemistry and Materials Science Chemistry/Food Science Design of experiments Enzymes Experimental design Fermentation Food Science Juices Nutrition Original Original Article Pasteurization Pulp Thermal stability
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