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- W3119650010 endingPage "110874" @default.
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- W3119650010 abstract "The drying and utilization of potato pulp have become a bottleneck problem of the potato starch industry. In this study, the process of pectinase and cellulase-assisted fermentation was assessed regarding their effects on the microbial composition and drying of potato pulp. Enzyme-assisted fermentation increased the levels of organic acids, specifically lactic acid, acetic acid, and citric acid. Enzyme-assisted fermentation promoted the growth of Lactobacillus plantarum, which inhibited the growth of bacterial and fungi. Scanning electron microscopy and light microscopy showed that pectinase-assisted fermentation degraded cell walls, altering the microstructure and colloidal properties of potato pulp. Reduction in the water holding capacity and viscosity by pectinase-assisted fermentation improved the drying properties. Texture profile analysis also revealed higher hardness and lower cohesiveness values of potato pulp. Quick drying analysis indicated that pectinase-assisted fermentation could facilitate rapid drying of potato pulp. Based on these findings we could develop more efficient methods for drying and utilization of potato pulp." @default.
- W3119650010 created "2021-01-18" @default.
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- W3119650010 date "2021-04-01" @default.
- W3119650010 modified "2023-09-27" @default.
- W3119650010 title "Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp" @default.
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- W3119650010 doi "https://doi.org/10.1016/j.lwt.2021.110874" @default.
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