Abstract α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter
oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α …

Ultrasonic waves can induce physical and chemical changes in liquid media via acoustic
cavitation. Various applications have benefitted from utilizing these effects, including but not …

The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of
lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol …

Lingonberry (Vaccinium vitis-idaea L.) fruits are important Ericaceous berries to include in a
healthy diet of the Northern Hemisphere as a source of bioactive phenolics. The waste …

Ultrasound is a green technology for intensifying enzymatic reactions. In this study, an
ultrasonic water bath with equipment parameters of 28 kHz, 1750.1 W/m 2, 60% duty cycle …

Native whey obtained during casein micelle microfiltration was used as a novel source to
produce galacto-oligosaccharides (GOS). Since the presence of macromolecules and other …

Abstract Poly (ethylene terephthalate)(PET) is a synthetic polymer widely used globally. The
high PET resistance to biotic degradation and its improper destination result in the …

Enzyme activation is a powerful means of achieving biotransformation function, aiming to
intensify the reaction processes with a higher yield of product in a short time, and can be …

Over the last decade, sono‐activation of enzymes as an emerging research area has
received considerable attention from food researchers. This kind of relatively new …

Amylolytic process of starch alternatively can be conducted by α-amylase. The current
research aimed to compare enzymatic digestibility of non-activated and activated amylases …