ABTS

Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

M .M. W. Aponso, R. A. U. J. Marapana, A. T. Abeysundara, G. O. De Silva & R. Manawaduge · Asian Food Science Journal · 2021

Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were...

Open access Research Article 10.9734/afsj/2021/v20i930352

Production of Fungal Laccase Using Orange Peelings as Substrate by Submerged Static Fermentation

Francis Sopuruchukwu Ire & Eze Frank Ahuekwe · Microbiology Research Journal International · 2016

Aims: Laccases are diphenol oxidases that have numerous applications in biotechnological processes. In this work, the production of fungal laccase using organic and inorganic feed substrates in submerged static fermentation was investigated. Study Design: One-factor-at-a-time str...

Open access Research Article 10.9734/BMRJ/2016/27257