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Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications

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Fruits and vegetables are consumed as fresh or processed into different
type of products. Some of the naturally occurring enzymes in fruits and
vegetables have undesirable effects on product quality, and therefore
enzyme inactivation is required during fruit and vegetable processing
in order to increase the product shelf-life. Commercial enzyme preparations
are also used as processing aids in fruit and vegetable processing
to improve the process efficiency and product quality, because enzymes
show activity on specific substrates under mild processing conditions.
Therefore, there has been a striking growth in the enzyme market for the
fruit and vegetable industry.

While fruit and vegetable processing is the subject of many books
and other publications, the purpose of this book is to give detailed information
about enzymes in fruit and vegetable processing from chemistry
to engineering applications. Chapters are well written by an authoritative
author(s) and follow a consistent style. There are 12 chapters in this
book, and the chapters provide a comprehensive review of the chapter
title important to the field of enzymes and fruit and vegetable processing
by focusing on the most promising new international research developments
and their current and potential industry applications. Fundamental
aspects of enzymes are given in Chapter 1. Color, flavor, and texture are
important post-harvest quality parameters of fruits and vegetables. There
are a number of product-specific details, dependent on the morphology,
composition, and character of the individual produce. Chapters 2, 3, and
4 describe in detail the effect of enzymes on color, flavor, and texture of
selected fruits and vegetables. Selection of the indicator enzyme for blanching
of vegetables is summarized in Chapter 5. For enzymes as processing
aids, Chapter 6 describes in detail the enzymatic peeling of citrus fruits
and Chapter 7 presents the importance of enzymes for juice production
from pome, stone, and berry fruits. Inactivation of enzymes is required to
obtain cloudy juice from citrus fruits. Chapter 8 is related to citrus juices;
orange juice receives particular attention. Enzymes also play an important
role in winemaking. The application of industrial enzyme preparations
in the wine industry is a common practice. The use of enzymes for
wine production is the focus of Chapter 9. Chapter 10 provides serious
review of the inactivation effect of novel technologies on fruit and vegetable
enzymes to maximize product quality. Chapter 11 presents both
chemical and technological information on enzyme-based biosensors
for fruit and vegetable processing. The literature reported in each chapter
highlights the current status of knowledge in the related area. Future
trends for industrial use of enzymes are discussed in Chapter 12. The
conclusion part of each chapter also presents the reader with potential
research possibilities and applications.

This book is a reference book to search or learn more about fruit
and vegetable enzymes and enzyme-based processing of fruit and vegetables
according to the latest enzyme-assisted technologies and potential
applications of new approaches obtained from university and other
research centers and laboratories. Such knowledge is important for
the companies dealing with fruit and vegetable processing to be competitive
and also for the collaboration among industry, university, and
research centers.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New York : Taylor and Francis Group, LLC., 2010

Deskripsi Fisik

xiii, 358 Hlm.

Bahasa

English

ISBN/ISSN

978-1-4200-9434-3

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA TANAMAN
PROSES KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

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