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: fromchemistry to engineering aspects. It provides 14 chapters that among other topics discuss the effect of enzymatic reactions on color, flavor, and texture, 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 industrialuse of enzymes.
- ISBN: 978-1-4200-9433-6
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 328
- Fecha Publicación: 15/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés