National Agricultural Library
Enzymes in juice processing: a review

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)
 

Enzymes in juice processing: a review

The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.

Journal Title: International journal of food science & technology.
Journal Volume/Issue: 2010 Apr., v. 45, no. 4
Main Author: Ribeiro, Daniele S.
Other Authors: Henrique, Stella M.B., Oliveira, Luciene S., Macedo, Gabriela A., Fleuri, Luciana F.
Format: Electronic
Language: English
Subjects: industry
juices
laccase
naringinase
Internet resource
For More Info: View in NAL's Catalog.
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