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Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction
(Faculty Food Technology Biotechnology, 2016)
Fruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are beneficial in protecting the human body against damage induced by reactive species. The objective of this work is to ...
Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes
(Pontificia Universidad Católica de Valparaíso, 2010)
Extraction and Characterization of Hemicellulose from Eucalyptus By-product: Assessment of Enzymatic Hydrolysis to Produce Xylooligosaccharides
(2019-01-01)
Eucalyptus wood is the primary source of fibers to produce paper and cellulose in South American countries. The major by-product generated in the cellulose industry is sawdust derived from chip wood production, which is ...
Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine
(2004)
The preparation of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other compounds which are bound in plant cells and can be faster released by the action of pectic enzymes; ...
Evaluation of enzymatic Pectin extraction by a recombinant Polygalacturonase (pgi) from apples and pears pomace of argentinean production and characterization of the extracted pectin
(OMICS Publishing Group, 2014-08)
Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. ...