Enzymes in Fruit and Vegetable Processing – Chemistry and Engineering Applications is a book related to food technology. It is edited by Alev Bayindirli. Enzymes are the biological catalysts present in living organisms. Enzymes are inevitable for biochemical processes. In fruit and vegetable processing enzymes again play an important role. They are used in the extraction of juices. Some enzymes are used in enzymatic peeling of fruits. Similarly many other processing applications of enzymes are there.
This book Enzymes in Fruit and Vegetable Processing focuses on the chemistry and engineering aspects. It highlights those enzymes used in the flavor manipulation of fruits and vegetables. Then the book also contains information on the effects of enzymes on color and texture of fruits and vegetables. Enzymes in Fruit and Vegetable Processing contains uses of enzymes for different purposes. Uses of enzymes in wine production and as bio-sensors is an examples. Similarly the extraction of juice from citrus and non citrus fruits is also done by enzymes. Enzymes in Fruit and Vegetable Processing hence provides a complete sketch of application of enzymes in food industry. The main focus of-course is on fruit and vegetable processing.
Enzymes in Fruit and Vegetable Processing – Chemistry and Engineering Applications
Editor: Alev Bayindirli
No. of Pages: 373
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