Enzymes in Fruit and Vegetable Processing —— Chemistry and Engineering Applications

----- 水果和蔬菜加工过程中的酶：化学与工程应用

ISBN: 9781420094336 出版年：2010 页码：408 Bayindirli, Alev CRC Press

Introduction to Enzymes Alev Bayindirli Effect of Enzymatic Reactions on Color of Fruits and Vegetables J. Brian Adams Major Enzymes of Flavor Volatiles Production and Regulation in Fresh Fruits and Vegetables Jun Song Effect of Enzymatic Reactions on Texture of Fruits and Vegetables Luis F. Goulao, Domingos P. F. Almeida, and Cristina M. Oliveira Selection of the Indicator Enzyme for Blanching of Vegetables Vural Gokmen Enzymatic Peeling of Citrus Fruits Maria Teresa Pretel, Paloma Sanchez-Bel, Isabel Egea, and Felix Romojaro Use of Enzymes for Non-Citrus Fruit Juice Production Liliana N. Ceci and Jorge E. Lozano Enzymes in Citrus Juice Processing Domenico Cautela, Domenico Castaldo, Luigi Servillo, and Alfonso Giovane Use of Enzymes for Wine Production Encarna Gomez-Plaza, Inmaculada Romero-Cascales, and Ana Belen Bautista-Ortin Effect of Novel Food Processing on Fruit and Vegetable Enzymes Indrawati Oey Biosensors for Fruit and Vegetable Processing Danielle Cristhina Melo Ferreira, Lucilene Dornelles Mello, Renata Kelly Mendes, and Lauro Tatsuo Kubota Enzymes in Fruit and Vegetable Processing: Future Trends in Enzyme Discovery, Design, Production, and Application Marco A. van den Berg, Johannes A. Roubos, and Lucie Parenicova