Characterization of cellulase immobilized by different methods of entrapment and its application for carrot juice extraction.

In the present study, cellulase has been immobilized by two different methods of entrapment viz. encapsulation in calcium alginate and matrix entrapment in agar. The calcium alginate encapsulated beads showed an immobilization efficiency of 92.

Preparation and characterization of potato starch-based composite films reinforced by modified banana fibers and its application in packaging of grapes.

The current study focuses on the preparation and characterization of potato starch-based biocomposite films by reinforcing them with banana fiber. The banana fibers were modified using ultrasonication and cellulase enzyme, individually and in combination. Both native and modified banana fibers underwent physical, morphological, FTIR, and crystallinity analyses.

Comprehensive review on single and dual modification of starch: Methods, properties and applications.

Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings.

Application of natural extracts as active ingredient in biopolymer based packaging systems.

Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market.

Convective drying of orange pomace at different temperatures and characterization of the obtained powders.

In the present study drying of orange pomace was carried out at 50, 60 and 70 °Cand drying kinetics was evaluated. The characterization of the orange pomace powder dried at the three different temperatures was carried out. Modified page model was found to best fit the data on drying, whereas effective moisture diffusivity ranged from 3.

Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound.

Dual modification of cassava starch was carried out using ultrasonication and acetylation by acetic acid by altering the sequence. The results revealed that the type of modification and sequence of modification for dual modified starches significantly affected the properties of starch. The swelling decreased for all the modified starches whereas solubility decreased for ultrasonicated starches but increased for acetylated starch and dual modified starch where acetylation was done after ultrasonication.

Application of ultrasound in combination with other technologies in food processing: A review.

The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious.

Effect of ultrasonication on functional properties of tamarind seed protein isolates.

In the present study protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed protein isolates improved after treatment and was found to increase with time or intensity of the treatment.

Optimization of banana juice extraction using combination of enzymes.

Banana juice extraction was optimized using central composite rotatable design with four numerical factors was employed to design the experiments. The numerical factors were incubation temperature (30-50 °C), and incubation time (20-60 min), cellulase concentration (0-0.4 g/100 g banana) and pectinase concentration (0-0.

Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch.

Dual modification of barley starch using annealing and hydroxypropylation was carried out. The native starch was first annealed in single step and dual step. After that, hydroxypropylation of the native, single step and dual step annealed starches were performed.

Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice.

Effect of ultrasound and enzymatic pre-treatments with cellulase and pectinase on yield and properties of banana juice were investigated. A two-level full factorial design was employed. The factors selected were ultrasonication time (0 and 30min), cellulase concentration (0 and 0.

Modification of foxtail millet starch by combining physical, chemical and enzymatic methods.

Modification of foxtail millet starch was carried out by heat moisture treatment (HT), acid hydrolysis (AH), enzymatic treatment (EH), Ultrasound treatment (UT) and their combinations. A total of 15 modified starches were prepared by combining the various methods and properties were compared with native starch. The solubilities of the starches modified by HT were found to decrease whereas for other single modifications it increased.

Dual modification of taro starch by microwave and other heat moisture treatments.

Effect of heat moisture treatment on the physicochemical properties of taro starch with 25% moisture (w/w) modified by single treatments of microwave (HMT1), autoclave (HMT2) and hot air oven (HMT3), and dual treatments of microwave followed by autoclave (HMT4) and microwave followed by hot air oven (HMT5) were investigated. Amylose contents of the modified starches increased except for HMT3. A loss of physical integrity of the starch granules were observed for dual modified starches.

Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch.

Dual modification of taro starch by hydroxypropylation and cross-linking was carried out and the properties of the modified starches were investigated. Two different levels of hydroxypropylation (5 and 10%) and cross-linking (0.05 and 0.

Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.

Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is need of incorporation of nutrients of shoot to any common food product which is easily available throughout year. Shoots of Bambusa balcooa variety were taken and edible parts were separated.

Optimization of starch isolation from taro using combination of enzymes and comparison of properties of starches isolated by enzymatic and conventional methods.

The optimization of enzymatic starch isolation process from taro tubers using cellulase and xylanase was carried out. The functional properties of starch isolated by optimized enzymatic process were compared with starch isolated by conventional method without the use of enzymes. A central composite rotatable design (CCRD) with four numerical factors was employed to design the experiments.

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice.

Optimization of substrate concentration, time of incubation and temperature for crude pectinase production from A. niger was carried out using Bhimkol banana (Musa balbisiana) peel as substrate. The crude pectinase produced was partially purified using ethanol and effectiveness of crude and partially purified pectinase was studied for banana juice clarification.

Effect of enzyme concentration, addition of water and incubation time on increase in yield of starch from potato.

Enzymatic treatment process for starch extraction from potato was investigated using cellulase enzyme and compared with conventional process. The effects of three parameters, cellulase enzyme concentration, incubation time and addition of water were evaluated for increase in starch yield as compared to the conventional process i.e.