{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T11:18:06Z","timestamp":1771672686019,"version":"3.50.1"},"reference-count":91,"publisher":"Elsevier","isbn-type":[{"value":"9780128022306","type":"print"}],"license":[{"start":{"date-parts":[[2018,1,1]],"date-time":"2018-01-01T00:00:00Z","timestamp":1514764800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2018]]},"DOI":"10.1016\/b978-0-12-802230-6.00010-2","type":"book-chapter","created":{"date-parts":[[2017,11,29]],"date-time":"2017-11-29T18:01:29Z","timestamp":1511978489000},"page":"183-200","source":"Crossref","is-referenced-by-count":31,"title":["Enzyme-Assisted Extraction of Fruit Juices"],"prefix":"10.1016","author":[{"given":"Florina","family":"Danalache","sequence":"first","affiliation":[]},{"given":"Paulina","family":"Mata","sequence":"additional","affiliation":[]},{"given":"Vitor D.","family":"Alves","sequence":"additional","affiliation":[]},{"given":"Margarida","family":"Mold\u00e3o-Martins","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib1","doi-asserted-by":"crossref","first-page":"8120","DOI":"10.1021\/jf4022652","article-title":"Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes","volume":"61","author":"Aguilera","year":"2013","journal-title":"J. Agric. Food Chem."},{"issue":"4","key":"10.1016\/B978-0-12-802230-6.00010-2_bib2","doi-asserted-by":"crossref","first-page":"369","DOI":"10.3109\/09637480903514041","article-title":"Daily consumption of apple, pear and orange juice differently affects plasma lipids and antioxidant capacity of smoking and non-smoking adults","volume":"61","author":"Alvarez-Parrilla","year":"2016","journal-title":"Int. J. Food Sci. Nutr."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib3","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2013\/204014","article-title":"Microbial enzymes and their applications in industries and medicine","volume":"2013","author":"Anbu","year":"2013","journal-title":"BioMed Res. Int."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib4","series-title":"Biotehnologii in industria alimentara","author":"Banu","year":"2000"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib5","series-title":"Processing Fruits \u2013 Science and Technology","author":"Barret","year":"2005"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib6","series-title":"Principles and Practices of Small-and Medium-Scale Fruit Juice Processing","author":"Bates","year":"2001"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib7","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1016\/S0734-9750(00)00041-0","article-title":"Cellulases and related enzymes in biotechnology","volume":"18","author":"Bhat","year":"2000","journal-title":"Biotechnol. Adv."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib8","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1016\/S0734-9750(97)00006-2","article-title":"Cellulose degrading enzymes and their potential industrial applications","volume":"15","author":"Bhat","year":"1997","journal-title":"Biotechnol. Adv."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib9","series-title":"Biotecnologia Industrial","author":"Borzani","year":"2001"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib10","series-title":"Processed Apple Products","article-title":"Apple pressing and juice","author":"Bump","year":"1989"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib11","first-page":"2072","article-title":"Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: incidence and comparison of analytical routes","volume":"70","author":"Castillo","year":"2006","journal-title":"J. Food Prot."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib12","first-page":"147","article-title":"Pectinolytic and cellulolytic enzymes in the microbial modification of plant tissues","volume":"84","author":"Codner","year":"2001","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib13","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.foodchem.2014.04.005","article-title":"Thermal degradation of cloudy apple juice phenolic constituents","volume":"162","author":"De Paepe","year":"2014","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_bib14","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1590\/S1517-83822014000100014","article-title":"Application of decolorized and partial purified polygalacturonase and \u03b1-amylase in apple juice clarification","volume":"45","author":"Dey","year":"2014","journal-title":"Braz. J. Microbiol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib15","first-page":"517","article-title":"Evaluation of enzymatic pretreatment of passion fruit juice","volume":"24","author":"Domingues","year":"2011","journal-title":"Chem. Eng. Trans."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib16","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1146\/annurev.nu.12.070192.000315","article-title":"The physiological effect of dietary fiber: an update","volume":"12","author":"Eastwood","year":"1992","journal-title":"Annu. Rev. Nutr."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib17","doi-asserted-by":"crossref","first-page":"2072","DOI":"10.4315\/0362-028X-70.9.2072","article-title":"Survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in cranberry juice concentrates at different \u00b0Brix levels","volume":"70","author":"Enache","year":"2007","journal-title":"J. Food Prot."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib18","unstructured":"European Parliament and Council Directive No 95\/2\/EC of 20 of February 1995 on Food Additives Other than Colours and Sweeteners. <http:\/\/ec.europa.eu\/food\/fs\/sfp\/addit_flavor\/flav11_en.pdf> (accessed May 2016)."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib93","unstructured":"FAO\/WHO Expert Committee on Food Additives 2006. http:\/\/www.fao.org\/food\/food-safety-quality\/scientific-advice\/jecfa\/technical-assessments\/en\/ (accessed October 2017)."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib19","first-page":"327","article-title":"Application of Trichoderma enzymes in food and feed industries. Trichoderma and Gliocladium \u2013 Enzymes","volume":"2","author":"Galante","year":"1998","journal-title":"Biol. Control Commer. Appl."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_bib20","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s13205-016-0371-4","article-title":"Microbial pectinases: an ecofriendly tool of nature from industries","volume":"6","author":"Garg","year":"2016","journal-title":"3 Biotech"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib21","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.lwt.2003.12.006","article-title":"Microwave heating of apple mash to improve juice yield and quality","volume":"37","author":"Gerard","year":"2004","journal-title":"Lebensm.-Wiss. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib22","first-page":"29","article-title":"The hidden property of Arrhenius-type relationship: viscosity as a function of temperature","volume":"211","author":"Giap","year":"2010","journal-title":"J. Phys. Sci."},{"issue":"76","key":"10.1016\/B978-0-12-802230-6.00010-2_bib23","doi-asserted-by":"crossref","first-page":"2749","DOI":"10.1098\/rsif.2012.0341","article-title":"The hierarchical structure and mechanics of plant materials","volume":"9","author":"Gibson","year":"2013","journal-title":"J. R. Soc. Interface"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib24","first-page":"143","article-title":"Caracteriza\u00e7\u00e3o qu\u00edmica e sensorial de sucos clarificados de amora-preta (Rubus spp L.)","volume":"7","author":"Granada","year":"2001","journal-title":"Rev. Bras. Agroci\u00eanc."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib25","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1016\/S0032-9592(02)00203-0","article-title":"Purification and biochemical properties of microbial pectinases \u2013 a review","volume":"38","author":"Gummadi","year":"2003","journal-title":"Process Biochem."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_bib26","first-page":"384","article-title":"Biosynthesis of pectin","volume":"153","author":"Harholt","year":"2010","journal-title":"Am. Soc. Plant Biol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib27","series-title":"Enzyme Production. Encyclopedia of Life Support Systems (EOLSS)","author":"Hatti-Kaul","year":"2004"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib28","unstructured":"Health Canada, 2003. Guidelines for the safety assessment of novel foods derived from plants and microorganisms. https:\/\/www.canada.ca\/en\/health-canada\/services\/food-nutrition\/food-safety\/food-additives\/enzymes-used-processing.html (accessed October 2017)."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib29","series-title":"Handbook of Fruits and Fruit Processing","article-title":"Manufacturing fruit beverages and concentrates","author":"Horv\u00e1th-Kerkai","year":"2012"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib30","series-title":"Food Colour and Appearance.","author":"Hutchings","year":"1999"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib31","first-page":"213","article-title":"Biotechnologies and Food: assuring the safety of foods produced by genetic modification (Chapter 4)","volume":"12","author":"International Food Biotechnology Council","year":"1990","journal-title":"Regul. Toxicol. Pharmacol."},{"issue":"6","key":"10.1016\/B978-0-12-802230-6.00010-2_bib32","first-page":"677","article-title":"Selection of a method for determination of activity of pectinolytic enzymes in berry fruit materials","volume":"63","author":"Jac\u00f3b","year":"2009","journal-title":"Chem. Pap."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib33","doi-asserted-by":"crossref","first-page":"2931","DOI":"10.1016\/j.procbio.2005.03.026","article-title":"Microbial pectinolytic enzymes: a review","volume":"40","author":"Jayani","year":"2005","journal-title":"Process Biochem."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_bib35","first-page":"189","article-title":"Purification and characterisation of pectinase produced from apple pomace and evaluation of its efficiency in fruit juice extraction and clarification","volume":"2","author":"Joshi","year":"2011","journal-title":"Indian J. Nat. Prod. Resour."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib36","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/S0960-8524(00)00118-8","article-title":"Applications of pectinases in the commercial sector: a review","volume":"77","author":"Kashyap","year":"2001","journal-title":"Bioresour. Technol."},{"issue":"6","key":"10.1016\/B978-0-12-802230-6.00010-2_bib38","first-page":"114","article-title":"Role of enzymes in fruit juice processing and its quality enhancement","volume":"6","author":"Kumar","year":"2015","journal-title":"Adv. Appl. Sci. Res."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib39","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1016\/j.ifset.2004.08.003","article-title":"Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice","volume":"5","author":"Landbo","year":"2004","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_bib40","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.jfoodeng.2005.01.005","article-title":"Optimizing conditions for enzymatic clarification of banana juice response surface methodology (RSM)","volume":"73","author":"Lee","year":"2006","journal-title":"J. Food Eng."},{"issue":"3","key":"10.1016\/B978-0-12-802230-6.00010-2_bib41","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5936\/csbj.201209017","article-title":"Technology prospecting on enzyme application, marketing and engineering","volume":"2","author":"Li","year":"2012","journal-title":"Comput. Struct. Biotechnol. J."},{"issue":"3","key":"10.1016\/B978-0-12-802230-6.00010-2_bib42","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.foodhyd.2006.07.005","article-title":"Synergistic rheological behaviour of mixed HM\/LM pectin gels","volume":"21","author":"L\u00f6fgren","year":"2007","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib43","series-title":"Chapter 2 \u2013 Processing of Fruits: Ambient and Low Temperature Processing","article-title":"Fruit manufacturing","author":"Lozano","year":"2006"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib44","first-page":"251","article-title":"Impact of enzyme on quality of blackcurrant and plum juices","volume":"49","author":"Mieszczakowska-Frac","year":"2012","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib45","doi-asserted-by":"crossref","first-page":"7306","DOI":"10.1021\/jf049480u","article-title":"Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice","volume":"52","author":"Mihalev","year":"2004","journal-title":"J. Agric. Food Chem."},{"issue":"4","key":"10.1016\/B978-0-12-802230-6.00010-2_bib46","first-page":"45","article-title":"Enzymatic pectinase application in extraction and purification of juice turbidity from red rose apple pulp (Syzygium malaccensis)","volume":"1","author":"Minh","year":"2014","journal-title":"Int. J. Multidiscip. Res. Dev."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib47","doi-asserted-by":"crossref","first-page":"246","DOI":"10.3923\/jm.2011.246.269","article-title":"Microbial pectinases and ruminant nutrition","volume":"6","author":"Murad","year":"2011","journal-title":"Res. J. Microbiol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib48","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/S0141-0229(99)00017-4","article-title":"Performance of pectolytic enzymes during hydrolysis of pectic substances under assay conditions: a statistical approach","volume":"25","author":"Naidu","year":"1999","journal-title":"Enzyme Microb. Technol. J."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib49","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1007\/s004490050305","article-title":"Statistical optimisation of medium components for improved synthesis of pectinase by Aspergillus niger","volume":"16","author":"Nair","year":"1997","journal-title":"Bioprocess. Eng."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib50","unstructured":"National Centre for Biotechnology Education, 2000. Enzyme in fruit juice production. In a jam and out of juice protocol. Version 1.0. <http:\/\/www.ncbe.reading.ac.uk\/ncbe\/protocols\/inajam\/pdf\/jam01.pdf> (accessed May 2016)."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib51","series-title":"Biotechnology for Agro-Industrial Residues Utilization","author":"Nigam","year":"2009"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib52","first-page":"7","article-title":"Efeito do processamento no teor de compostos fen\u00f3licos em suco de ma\u00e7a","volume":"9","author":"Nogueira","year":"2003","journal-title":"Ci\u00eanc. Agr\u00e1r. Eng. (UPEG)"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib53","doi-asserted-by":"crossref","first-page":"7078","DOI":"10.1021\/jf900806u","article-title":"Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice","volume":"57","author":"Oszmia\u0144ski","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib54","series-title":"Enzymes in Food Processing. Fundamentals and Potential Applications","author":"Panesar","year":"2010"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib55","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1006\/rtph.2001.1466","article-title":"Evaluating the safety of microbial enzyme preparations used in food processing: update for a new century","volume":"33","author":"Pariza","year":"2001","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib56","doi-asserted-by":"crossref","first-page":"9","DOI":"10.2174\/1874070700903010009","article-title":"Pectin and pectinases: production, characterisation and industrial application of microbial pectinolytic enzymes","volume":"3","author":"Pedrolli","year":"2009","journal-title":"Open Biotechnol. J."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib57","first-page":"261","article-title":"Spezifische Enzymeinwirkungen bei der Verflussigung von Apfelzellwandpraparaten","volume":"48","author":"Pilnik","year":"1981","journal-title":"Flussiges Obst."},{"issue":"4","key":"10.1016\/B978-0-12-802230-6.00010-2_bib58","doi-asserted-by":"crossref","first-page":"547","DOI":"10.5958\/0974-0112.2015.00100.0","article-title":"Optimisation of enzymatic maceration for extraction of carotenoids and total phenolics from sweet pepper using surface response methodology","volume":"72","author":"Prerna","year":"2015","journal-title":"Indian J. Hortic."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_bib59","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.tibtech.2011.06.014","article-title":"Enzymes-assisted extraction of bioactives from plants","volume":"30","author":"Puri","year":"2012","journal-title":"Trends Biotechnol."},{"issue":"12","key":"10.1016\/B978-0-12-802230-6.00010-2_bib60","doi-asserted-by":"crossref","first-page":"18","DOI":"10.9790\/3021-041211821","article-title":"Optimisation of ultrasonic treatment of apple (Malus domestica) mash in the extraction of juice with high antioxidant content","volume":"04","author":"Quang","year":"2014","journal-title":"IOSR J. Eng."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib61","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.foodchem.2013.11.031","article-title":"Optimisation of low temperature extraction of banana juice using commercial pectinase","volume":"151","author":"Sagu","year":"2014","journal-title":"Food Chem."},{"issue":"192","key":"10.1016\/B978-0-12-802230-6.00010-2_bib62","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.foodchem.2015.06.098","article-title":"Considerations on the use of enzyme-assisted extraction in combination with pressurized liquids to recover bioactive compounds from algae","volume":"1","author":"S\u00e1nchez-Camargo","year":"2016","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_bib63","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.lwt.2012.10.015","article-title":"Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juice","volume":"51","author":"Sandri","year":"2013","journal-title":"LWT \u2013 Food Sci. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib64","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1146\/annurev-arplant-042809-112315","article-title":"Hemicelluloses","volume":"61","author":"Scheller","year":"2010","journal-title":"Annu. Rev. Plant Biol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib66","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S1369-5274(03)00056-0","article-title":"Microbial hemicellulases","volume":"6","author":"Shallom","year":"2003","journal-title":"Curr. Opin. Microbiol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib67","first-page":"44","article-title":"An overview on pectins","volume":"June\u2013July","author":"Sharma","year":"2006","journal-title":"Times Food Process. J."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_bib68","first-page":"01","article-title":"Enzymatic extraction and clarification of juice from various fruits \u2013 a review","volume":"2","author":"Sharma","year":"2014","journal-title":"Trends Post Harvest Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib70","series-title":"Food Industrial Processes \u2013 Methods and Equipment","article-title":"Microbial pectic enzymes in the food and wine industry","author":"Sieiro","year":"2012"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib71","series-title":"The Role of Food Components in Children\u2019s Nutrition","author":"Sikorska-Wisniewska","year":"2007"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib72","first-page":"411","article-title":"Optimisation of down-steam processing parameters for the recovery of pectinase from fermented broth of Apergillus carbonarious","volume":"35","author":"Singh","year":"1999","journal-title":"Process Chem."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib73","first-page":"206","article-title":"Chemistry of pectin and its pharmaceutical uses: a review","volume":"3","author":"Sriamornsak","year":"2003","journal-title":"Silpakorn Univ. Int. J."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib74","first-page":"299","article-title":"Effect of enzymatic hydrolysis on the juice yield from apple fruit (Malus domestica) pulp","volume":"4","author":"Srivastava","year":"2013","journal-title":"Int. J. Biotechnol. Bioeng. Res."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_bib75","first-page":"447","article-title":"Pectinases: enzymes for fruit processing industry","volume":"21","author":"Tapre","year":"2014","journal-title":"Int. Food Res. J."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_bib77","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.ifset.2008.11.006","article-title":"Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice","volume":"10","author":"Tiwari","year":"2009","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib78","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/215854","article-title":"Effects of different enzymes and concentrations in the production of clarified lemon juice","volume":"2014","author":"U\u00e7an","year":"2014","journal-title":"J. Food Process."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib92","unstructured":"Uenojo, M., 2003. Produ\u00e7\u00e3o e caracteriza\u00e7\u00e3o de aromas de frutas por microrganismos pectinol\u00edticos utilizando-se res\u00edduos agroindustriais (Master dissertation). Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Brazil."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib80","series-title":"Industrial Enzymes and Their Applications","author":"Uhlig","year":"1998"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib91","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.1590\/S1517-83822011000400046","article-title":"Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace","volume":"42","author":"Umsza-Guez","year":"2011","journal-title":"Braz. J. Microbiol."},{"issue":"4","key":"10.1016\/B978-0-12-802230-6.00010-2_bib82","first-page":"380","article-title":"Enzymatic treatment for juice extraction and preparation and preliminary evaluation of Kiwifruits wine","volume":"8","author":"Vaidya","year":"2009","journal-title":"Nat. Prod. Radiance"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib83","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1016\/j.lwt.2013.06.022","article-title":"Effect of pasteurization process and storage on color and shelf-life of pomegranate juices","volume":"54","author":"Vegara","year":"2013","journal-title":"LWT \u2013 Food Sci. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib84","doi-asserted-by":"crossref","first-page":"356","DOI":"10.4315\/0362-028X-71.2.356","article-title":"Juice-associated outbreaks of human illness in the United States, 1995 through 2005","volume":"71","author":"Vojdani","year":"2008","journal-title":"J. Food Prot."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib85","doi-asserted-by":"crossref","first-page":"2342","DOI":"10.1111\/j.1365-2621.2007.01637.x","article-title":"Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice","volume":"44","author":"Wang","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib86","series-title":"Enzyme in Food Technology","author":"Whitehurst","year":"2002"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib87","series-title":"Enzyme in Food Technology","author":"Whitehurst","year":"2010"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib89","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.foodchem.2016.02.123","article-title":"Oligosaccharide formation during commercial pear juice processing","volume":"204","author":"Willems","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_bib90","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/0308-8146(94)90052-3","article-title":"Quality of sensory juice after pectinase enzyme treatment","volume":"51","author":"Yusof","year":"1994","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/B978-0-12-802230-6.00010-2_fur1","first-page":"1","article-title":"Studies on standardization of enzyme concentration and process for extraction of tamarind pulp, variety Ajanta","volume":"3","author":"Joshi","year":"2012","journal-title":"J. Food Process. Technol."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_fur2","series-title":"Alkaline Thermostable Pectinase Enzyme from Aspergillus niger Strain MCAS2 Isolated from Manaslu Conservation Area, Gorkha","author":"Katri","year":"2015"},{"key":"10.1016\/B978-0-12-802230-6.00010-2_fur3","unstructured":"Scientific Committee on Food. Guidelines for the presentation of data on food enzymes, 1992. Report of the scientific committee for food. <http:\/\/ec.europa.eu\/food\/fs\/sc\/scf\/reports_en.htm> (accessed January 2016)."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_fur4","article-title":"Enzymatic extraction and clarification of juice from various fruits \u2013 a review","volume":"5","author":"Sharma","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"1","key":"10.1016\/B978-0-12-802230-6.00010-2_fur5","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1080\/10408399709527767","article-title":"Chemistry and uses of pectin \u2013 a review","volume":"37","author":"Thakur","year":"1997","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/B978-0-12-802230-6.00010-2_fur8","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.tifs.2005.10.008","article-title":"Pectin: new insights into an old polymer are starting to gel","volume":"17","author":"Willats","year":"2006","journal-title":"Trends Food Sci. Technol."}],"container-title":["Fruit Juices"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128022306000102?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128022306000102?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,10,6]],"date-time":"2019-10-06T23:43:46Z","timestamp":1570405426000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128022306000102"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018]]},"ISBN":["9780128022306"],"references-count":91,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-802230-6.00010-2","relation":{},"subject":[],"published":{"date-parts":[[2018]]}}}