Alev Bayindirli

Enzymes in Fruit and Vegetable Processing

Chemistry and Engineering Applications

• Broschiertes Buch

Produktbeschreibung

While one can choose from a wealth of books on enzymes, none offers this unique focus on fruits and vegetables. Written by an international team of contributors, this book is devoted to enzymes in fruit and vegetable processing: from chemistry to engineering aspects. It provides 14 chapters that among other topics discuss the effect of enzymatic reactions on color, flavor, and texture. It also covers enzymatic browning during fruit and vegetable processing, enzyme-assisted production of value added products from fruit and vegetable processing by-products, effect of the non-thermal technologies on fruit and vegetable enzymes, biosensors for fruit and vegetable processing, and future trends for the industrial use of enzymes.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 405
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 231mm x 155mm x 20mm
• Gewicht: 658g
• ISBN-13: 9780367384128
• ISBN-10: 0367384124
• Artikelnr.: 57817026

Autorenporträt

Alev Bay¿nd¿rl¿ is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received her BS degree in 1982 from the Department of Chemical Engineering at Middle East Technical University. Her MS (1985) and PhD (1989) degrees are from the Department of Food Engineering at Middle East Technical University. She is working on food chemistry and technology, especially enzymes in fruit and vegetable processing.

Inhaltsangabe

Introduction to Enzymes. Effect of Enzymatic Reactions on Color of Fruits
and Vegetables. Major Enzymes of Flavor Volatiles Production and Regulation
in Fresh Fruits and Vegetables. Effect of Enzymatic Reactions on Texture of
Fruits and Vegetables. Selection of the Indicator Enzyme for Blanching of
Vegetables. Enzymatic Peeling of Citrus Fruits. Use of Enzymes for
Non-Citrus Fruit Juice Production. Enzymes in Citrus Juice Processing. Use
of Enzymes for Wine Production. Effect of Novel Food Processing on Fruit
and Vegetable Enzymes. Biosensors for Fruit and Vegetable Processing.
Enzymes in Fruit and Vegetable Processing: Future Trends in Enzyme
Discovery, Design, Production, and Application.