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Juan Buenrostro-Figueroa,Heliodoro de la Garza-Toledo,Vrani Ibarra-Junquera,Cristóbal Noe Aguilar-González 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.5
In this study, 2 Trichoderma strains (T-Ⅰ and T-ⅡI)were evaluated for the production, by submerged (SmF)and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzymatic activity (7,552.5 units of endo-glucanase/L) was found in T-II by SSF. Efficiency of this crude enzymatic extract in the extraction of mango juice was evaluated, improving the yield up to 79%,representing an alternative to give an added value of mango peels improving the yields of production of mango juice.
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejia-Cordova,Julio Cesar Montanez,Cristobal Noe Aguilar,Maria de la Luz Reyes-Vega,Heliodoro de la Garza,Roque Alberto Hours,Juan Carlos Contreras-Esquivel 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.2