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Enzymatic retting of Piper nigrum L. using commercial Pectinase(Peelzyme)

White peppers produced from Piper nigrum L. retted with different concentration of commercial pectinase (PeelZyme) and blanching treatment in hot water were compared. The effects of these treatments on surface morphology and piperine content of white berries was studied. PeelZyme at the concentrat...

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Bibliographic Details
Main Authors: Dayang Syahreeny, Abang Mustafa, Azham, Zulkharnain, Awang Ahmad Sallehin, Awang Husaini
Format: E-Article
Language:English
Published: Journal of Chemical and Pharmaceutical Sciences 2015
Subjects:
SB Plant culture
Online Access:http://ir.unimas.my/id/eprint/10591/1/NO%2046%20Enzymatic%20retting%20of%20Piper%20nigrum%20L.%20using%20commercial%20Pectinase%20%28Peelzyme%29%20%28abstract%29.pdf
http://ir.unimas.my/id/eprint/10591/
https://scholar.google.com.my/citations?view_op=view_citation&hl=en&user=WKo6MT8AAAAJ&citation_for_view=WKo6MT8AAAAJ:kNdYIx-mwKoC
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http://ir.unimas.my/id/eprint/10591/1/NO%2046%20Enzymatic%20retting%20of%20Piper%20nigrum%20L.%20using%20commercial%20Pectinase%20%28Peelzyme%29%20%28abstract%29.pdf
http://ir.unimas.my/id/eprint/10591/
https://scholar.google.com.my/citations?view_op=view_citation&hl=en&user=WKo6MT8AAAAJ&citation_for_view=WKo6MT8AAAAJ:kNdYIx-mwKoC

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