Enzymes are present in all naturally occurring forms of life, including plants, animals, and
microorganisms. Enzymes have been used in the food industry to transform a raw material …

This study evaluated the nutritional profile and volatile compounds present in a novel
prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound …

This study was carried out to compare the antioxidant and nutritional properties of coconut
(Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus …

Water removal during drying process consumes energy and lead to high production cost.
Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce …

This study aimed to investigate the microbial viability, edible qualities, and flavor volatiles of
enzymatically hydrolyzed 'Orah'(Citrus reticulata Blanco) puree separately using …

Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into
powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses …

The enzyme‐assisted juice extraction from custard apple (Annona squamosa L.) puree was
optimized within the domain of 0.3%–5%(w/w) enzyme concentration (EC), 0.5–5 hr …

BACKGROUND Coconut sugar has a caramel color with a taste like brown sugar. It is
commonly used as natural sweetener. However, coconut sugar has been produced from …

The moisture sorption isotherm (MSI) and shelf lives of soursop powders that had been
incorporated with two commercial anticaking agents, calcium silicate (CS) and tricalcium …

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 …