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Article
Green and efficient biosynthesis of pectin-based copper nanoparticles and their antimicrobial activities
Herein, we reported a green biosynthesis method of copper nanoparticles (CuNPs) at microwave irradiation condition by using pectin as a stabilizer and ascorbic acid as a reducing agent. Under the optimum condi...
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Article
High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts
The effect of high-pressure pretreatment (HPP, 100–300 MPa) before heating on the water holding capacity (WHC) and cooking loss (CL) of sodium-reduced (1.35% NaCl) frozen chicken breast gels with the organic a...
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Article
Saccharification of orange peel wastes with crude enzymes from new isolated Aspergillus japonicus PJ01
This study investigated the saccharification of orange peel wastes with crude enzymes from Aspergillus japonicus PJ01. Pretreated orange peel powder was hydrolyzed by submerged fermentation (SmF) and solid-state ...
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Article
Comparative study of multi-enzyme production from typical agro-industrial residues and ultrasound-assisted extraction of crude enzyme in fermentation with Aspergillus japonicus PJ01
Submerged fermentation (SmF) and solid-state fermentation (SSF) of Aspergillus japonicus PJ01 for multi-enzyme complexes (MEC) production were comparatively studied. The results showed that orange peel and wheat ...
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Article
Effects of Surfactants and Microwave-assisted Pretreatment of Orange Peel on Extracellular Enzymes Production by Aspergillus japonicus PJ01
The effects of surfactants and microwave pretreatment of orange peel powder (OPP) on the production of pectinase, cellulase, and xylanase by Aspergillus japonicus PJ01 in submerged fermentation were investigated....
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Article
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate
The effects of high-pressure processing (HPP) (0–400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % (w/v) sodium algin...