Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over
the world, and is a very popular fruit in the world market. Mango fruit is the second most …

The lipase from Thermomyces laguginosus (formerly Humicola laguginosa)(TLL) is a
basophilic and noticeably thermostable enzyme, commercially available in both soluble and …

Response surface methodology was used to optimise experimental conditions for ultrasonic-
assisted extraction (UAE) of functional components from sugar beet molasses. The central …

Biphasic systems based on neoteric solvents, eg ionic liquids (ILs), supercritical carbon
dioxide (scCO2), fluorous solvents (FSs) and liquid polymers (LPs), represent interesting …

The design of immobilized enzyme preparations is an important and relevant area of
modern sciences and technologies. Immobilization of enzymes from animal sources …

Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from
the mature bean from the Theobroma cacao plant. It is an important ingredient in the …

In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic
interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process …

Mango seeds are waste agro-industrial by-products produced in large quantities in the
tropical countries. Supercritical fluid extraction was used for the extraction of high quality …

Mango kernel fat-third stearin (MKF-TS) is one of the most valuable cocoa butter improvers.
Hard chocolate fats were prepared using MKF-TS, hard palm-mid fraction (HPMF) and …

Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the
chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and …