The study aims to explore the mechanism and optimize the process of enzyme hydrolyzed
bael fruit (Aegle marmelos) liquefaction using two different enzymes: pectinase and …

Purpose The purpose of this research is to produce “cempedak” juice using enzyme aided-
liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 …

Enzymatic liquefaction of jackfruit and papaya pulp, using a commercial enzyme (pectinase)
was investigated and evaluated by response surface methodology. The effects of enzyme …

The pectinase enzyme liquefaction of banana 'Gros Micheal'pulp was optimized by
response surface methodology (RSM). The effect of pectinase enzyme concentrations (0 …

In this study, the characterization of bael fruit hydrolysate treated with commercial pectinase
enzyme was investigated. Results showed that bael fruit pulp treated with enzyme …

This paper presents the enzymatic liquefaction process for honey jackfruit optimized with
Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different …

Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by
response surface methodology. The effect of enzyme concentration and incubation time and …

The optimal conditions for the enzymatic treatment of a mixture of apple, banana and
sapodilla fruit juices were investigated in order to minimize the turbidity of the mixed juices …

Pectinases are heterogeneous group of enzymes that catalyse the hydrolysis of pectin
substances which is responsible for the turbidity and undesirable cloudiness in fruits juices …

The investigation envisaged to optimize the conditions of liquefaction of apricot, plum, and
mango pulp with pectinase enzyme for juice extraction. Pectinase powder with …