Enzymes in Fruit and Vegetable Processing : Chemistry and Engineering Applications

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: from chemistry to engineering aspects. It provides 14 chapters that among other topics discuss the effect of enzymatic reactions on color, flavor, and texture. It also covers 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 industrial use of enzymes.

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.