Statistical optimization and neural modeling of amylase production from banana peel using Bacillus subtilis MTCC 441

International Journal of Food Engineering

Volumn 6, Issue 4, 2010, Pages

  Mohandas Bhat, S ^a   Prabhakar, A ^b   Rama Koteswara Rao, R ^b   Madhu, G M ^a   Rao, G H ^c  

^a M S RAMAIAH INSTITUTE OF TECHNOLOGY   (India)

^b SRI VENKATESWARA UNIVERSITY   (India)

^c ANDHRA UNIVERSITY   (India)

Author keywords

amylase; Bacillus subtilis; banana peel; neural network; response surface

Indexed keywords

ALPHA AMYLASE; AMYLASE; AMYLASE ACTIVITY; AMYLASE PRODUCTION; ARTIFICIAL NEURAL NETWORK; BACILLUS SUBTILIS; BACTERIAL SOURCE; BANANA PEEL; CENTRAL COMPOSITE DESIGNS; CRITICAL TASKS; EXPERIMENTAL DESIGN; EXPERIMENTAL VALUES; FERMENTATION MEDIUM; FERMENTATION PROCESS; GLOBAL OPTIMIZATION TECHNIQUES; INCUBATION TIME; INDUSTRIAL FERMENTATION; INOCULUM SIZE; NEURAL MODELING; OPTIMIZATION OF PROCESS PARAMETERS; OPTIMIZED LEVEL; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; STATISTICAL OPTIMIZATION;

BACTERIOLOGY; DESIGN OF EXPERIMENTS; FERMENTATION; FRUITS; GLOBAL OPTIMIZATION; OPTIMIZATION; PROCESS CONTROL; SURFACE PROPERTIES;

NEURAL NETWORKS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 77956370505     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1980     Document Type: Article

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