Enzymatic Peeling of Potato: A Novel Processing Technology-Reference-Cited by-同舟云学术

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Enzymatic Peeling of Potato: A Novel Processing Technology

Published:2015-12 Issue:4 Volume:58 Page:301-311
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res.

Author:

Bishai Moumita,Singh Anshu,Adak Sunita,Prakash Jyotsana,Roy Lakshmishri,Banerjee Rintu

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11540-015-9301-9.pdf

Reference21 articles.

1. Amir A, Venket R (2009) Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario. Food Res Int 42:1062–1066

2. Betiku E, Akindolani OO, Ismaila AR (2013) Enzymatic hydrolysis optimization of sweet potato (Ipomoea batatas) peel using a statistical approach. Braz J Chem Eng 30:467–476

3. Bhanja T, Rout S, Banerjee R, Bhattacharya BC (2007) Comparative profiles of α-amylase production in conventional tray reactor and GROWTEK bioreactor. Bioprocess Biosyst Eng 30:369–376

4. Camire ME, Camire AL (1994) Enzymatic starch hydrolysis of extruded potato peels. Starch-Stärke 46:308–311

5. Collins T, Gerday C, Feller G (2005) Xylanases, xylanase families and extremophilic xylanases. FEMS Microbiol Rev 29:3–23

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