Production Of Enhanced Prebiotic Apple Juice By Enzyme Treatment

Apple (Malus domestica) is the second most popular fruit for processing globally due to its high nutritional value. However, with the increasing health consciousness, consumers are looking for foods and beverages with health-promoting benefits and nutritional value. Thus, the demand for functional foods and beverages with prebiotic properties.

Effect of Enzyme Treatment on Antioxidant Property of Apple Juice

The consumption of apples has shifted towards apple juice due to its convenience and potential for processing. Apples possess strong antioxidant qualities due to the high concentration of polyphenols. However, the processing of apple juice results in a significant loss of antioxidant activities, hence lowering the functional and nutritional value of the product. This study aims to increase …

Screening of Isoflavone-Modified Compounds as Potential Therapeutic Agents to…

inflammation plays a crucial role in the pathogenesis of various skin conditions such as psoriasis and atopic dermatitis, primarily driven by abnormal cytokine production. This study investigates the anti-inflammatory potential of several synthetic isoflavone-modified compounds (CYR-6811k, CYR-6812l, CYR-6813m, CYR-6815o, CYR-6816p) by examining their effects on cytokine production in THP-1 …

Characterization of Potential Plastic Degrading Bacterial Isolates for Lipase…

Overproduction of plastics and difficulty to degrade the plastic have become one of the major threats in the environmental sector. This plastic has been reported to accumulate in many different places. Many methods have been used to solve the problem but resulting in other harmful effects toward the environment. Methods by utilizing the enzyme from microbes can be feasible to perform withou…

The organic chemistry of biological pathways

Intended for advanced undergraduates and graduate students in all areas of biochemistry, The Organic Chemistry of Biological Pathways provides an accurate treatment of the major biochemical pathways from the perspective of mechanistic organic chemistry.

Effect of Effective Microorganism 4 (EM4) on Fermentation Duration of Eco-Een…

Increase in waste production, especially municipal house waste (MSW), has pushed the need for alternate ways to tackle waste management. One of these methods is to recycle food waste, fermenting them to form eco-enzyme (EE). One of the requirements to make EE is letting it ferment for 3 months, which may deter its adoption in household settings. Effective Microorganism 4 (EM4) is a comm…

The Identification of Lactobacillus Bacteria and Yeast Isolated from Fermente…

Food loss/waste has been a problem and worrying issue growing at an alarming rate in many parts of the world, including the developing country, Malaysia. Amongst food waste, fruits and vegetables are wasted at the highest rate. This problem emerges because of many factors, the most significant of which is human consumption behavior. Food waste poses a great threat to the ecosystem because of it…

Sequence-Based Metagenomics For The Screening of Crispr-Cas Genes in Wang-Pra…

Soil contains rich in microbial diversity that mainly drives various natural processes and functions. Attempts have been made to study the microbial diversity of soils in many environments to understand the underlying mechanisms and to hunt for novel antibiotic compounds. However, only a small portion (~1%) of microbial cells can be cultured in common laboratory co…

Isolation and Characterization of Rhizobium as Nitrogen-Fixing Bacteria

This study focuses on the isolation and characterization of Rhizobium strains as nitrogen-fixing bacteria. The primary objective was to assess their nitrogen fixation activity, evaluate their indole-3-acetic acid (IAA) production capability, investigate phosphate solubilization potential, examine enzymes solubilization, and determine their resistance to salinity and pH variations. The isola…

Optimization of Medium Composition and Condition for Agarase Production by Ma…

A marine bacteria Streptomyces BLH 3-7 from Bitung Sea Sulawesi were isolated and observed to produce agarase enzymes in basic ISP2 media. To improve the agarase production, different carbon, nitrogen, pH, and minerals were compared to observe their effects on the agarase production through one factor at a time (OFAT) method. By selecting the best factor one at a time, the optimized media…

Microbial enzyme technology in food applications

Edition

-

ISBN/ISSN

9780367782566

Collation

xiii, 506 pages ; 24 cm.

Series Title

-

Call Number

664.024 Mic

Microbial fermentation and enzyme technology

Edition

-

ISBN/ISSN

9780367183844

Collation

xix, 341 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

660.28449 Mic

Industrial enzymes for biofuels production : recent updates and future trends

Edition

-

ISBN/ISSN

9780128210109

Collation

x, 226 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

662.88 Sri i

Enzymes in human and animal nutrition: principles and perspectives

Edition

-

ISBN/ISSN

9780128054192

Collation

xl, 550 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

612.3 Enz

Enzymes in human and animal nutrition: principles and perspectives

Edition

-

ISBN/ISSN

9780128054192

Collation

xl, 550 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

572.7 Enz

Optimization of Preparation Method for EPO Residue Determination in Sharing F…

Background – PT. Etana Biotechnologies Indonesia is planning to produce recombinant human erythropoietin (rhEPO). After the production process, the residue determination shall be conducted to check the presence of residue preventing cross-contamination between batches. The study will focus on EPO residue determination where the swab method will be optimized to determine the residual amount of…

The Effect of Different Incubation Temperatures and Different Papain Concentr…

Enzymatic production using papain enzymes is one promising technique implemented to produce VCO with desirable yield, yet an examination on the effect of the implementation on oil quality is limited. VCO quality is determined by chemical properties and must comply with standards regulated by APCC. This study investigated the effect of papain-assisted production using different incubation temper…

Microbial fermentation and enzyme technology

Edition

-

ISBN/ISSN

9780367183844

Collation

xix, 341 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

660.28449 Mic

Fundamentals of enzymology : the cell and molecular biology of catalytic prot…

Edition

Third Edition

ISBN/ISSN

978-0-19-850229-6

Collation

xviii, 478 p., 7 col. plates : ill. ; 24 cm.

Series Title

-

Call Number

572.7 Pri f

Fundamentals of enzyme kinetics

This textbook is one of the few titles worldwide to cover enzyme kinetics in its entire scope and the only one to include its implications for bioinformatics and systems biology. Multi-enzyme complexes and cooperativity are therefore treated in more detail than in any other textbook on the market. The respected and well known author is one of the most experienced researchers into the topic an…

Enzymes in food technology

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities …

Enzymes in food and beverage processing

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of…