Alev Bayindirli

Enzymes in Fruit and Vegetable Processing (eBook, PDF)

Chemistry and Engineering Applications

• Format: PDF

Produktbeschreibung

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With contributions from more than 25 contributors who are experts in their respective fields, Enzymes in Fruit a

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 405
• Erscheinungstermin: 6. Mai 2010
• Englisch
• ISBN-13: 9781420094343
• Artikelnr.: 57533544

Autorenporträt

Alev Bayindirli 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.