000 02159nam a2200265Ia 4500
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020 _a9781420094336
040 _cIHBT
041 _hENG
082 _a664.4
100 _aBayindirli, Alev [Ed.]
_97731
245 _aEnzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications
_cEdited by Alev Bayındırlı
260 _aBoca Raton
_bCRC Press
_c2010
300 _axiii, 391p.
500 _aThe 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 that this does. 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.
650 _aFruit Processing
_97732
650 _aVegetables Processing
_97733
650 _aEnzymes Biotechnology
_97734
650 _aEnzymes in Fruits
_97735
650 _aEnzymes in Vegetables
_97736
650 _aNon-Citrus Fruits
_97737
942 _cBOOK
_2ddc
999 _c5136
_d5136
856 _uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5136
_yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5136