AIMC Topic: Polygalacturonase

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Optimization of enzyme-ultrasound assisted extraction from mulberries anthocyanins based on response surface methodology and deep neural networks and analysis of in vitro antioxidant activities.

Food chemistry Mar 5, 2025
This study used Xinjiang native "medicinal and food dual-use" resource mulberries as raw material, and optimized the extraction process of mulberries anthocyanins by enzyme-ultrasound-assistance through the establishment of a response surface model (...
Neural Networks, Computer Antioxidants Plant Extracts Anthocyanins Fruit Morus Chemical Fractionation Ultrasonic Waves Ultrasonics Polygalacturonase
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Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm.

Food chemistry Aug 18, 2020
In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme co...
Neural Networks, Computer Fruit and Vegetable Juices Chemical Fractionation Food Handling Cold Temperature Anacardium Polygalacturonase
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