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Effect of various cellulases and pectinases on viscosity reduction of mango pulp.

Sreenath, H. K. and Nanjundaswamy, A. M. and Sreekantiah, K. R. (1987) Effect of various cellulases and pectinases on viscosity reduction of mango pulp. Journal of Food Science, 52 (1). 230-231, 12 ref..

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Abstract

Microbial cellulases and pectinases from various sources exhibited different degrees of activity when employed to reduce the viscosity of mango pulp. Ultrazym 100 rapidly reduced mango pulp viscosity by up to 82% (unfiltered) and yielded pulp juices which could be filtered or centrifuged easily. Enzymic liquefaction of mango pulp was influenced by temp., enzyme concn. and time of reaction.

Item Type: Article
Uncontrolled Keywords: VISCOSITY-; mango pulps, cellulases microbial & viscosity of; mango pulps, pectinases microbial & viscosity of; PULPS-; CARBOHYDRASES-; PECTIC-ENZYMES; MANGOES-; cellulases microbial & viscosity of mango pulps; pectinases microbial & viscosity of mango pulps
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 06:57
Last Modified: 26 May 2016 06:57
URI: http://ir.cftri.com/id/eprint/6469

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