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 and Vegetable Processing: Chemistry and Engineering Applications focuses on the most promising international research developments and their current and potential industrial applications.
This book is devoted to enzymes in fruit and vegetable processing: from chemistry to engineering aspects. It discusses the effect of enzymatic reactions on color, flavor, and texture; enzyme-assisted production of value-added products from fruit and vegetable processing; the effects of non-thermal technologies on fruit and vegetable enzymes; biosensors for fruit and vegetable processing; and future trends for the industrial use of enzymes.
This complete reference discusses the latest enzyme-assisted technologies and potential applications of cutting-edge approaches to help fruit and vegetable processors remain competitive in a fast-paced global market. It is also valuable for graduate students and novice researchers who will undoubtedly play an important role in future research of enzymes in fruit and vegetable processing.
Table of Contents
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.
Alev Bayındırlı 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.