• Corpus ID: 42842786

Role of enzymes in fruit juice processing and its quality enhancementShiv Kumar

@article{Kumar2015RoleOE,
  title={Role of enzymes in fruit juice processing and its quality enhancementShiv Kumar},
  author={Shiv Kumar},
  journal={Advances in Applied Science Research},
  year={2015},
  volume={6}
}
  • Shiv Kumar
  • Published 2015
  • Chemistry
  • Advances in Applied Science Research
The demand of fruit juices is increasing day by day as a result of increasing health awareness among the people. Most of juice extraction processes are not producing satisfactory quantity and quality of juices. Enzymatic extraction of juices results in higher yield. The enzymes used are mainly pectinase, cellulase, hemicellase etc. Apart from promoting juice extraction, enzyme addition increases the release of various phenolics and other nutritionally important components in the juice. Juice… 
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Enzyme-Assisted Extraction of Fruit Juices
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The potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile are evaluated and the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements
Cellulases: From Bioactivity to a Variety of Industrial Applications
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The use of immobilized cellulases has further expanded their application in fruit and vegetable processing as it potentiates the catalytic power and reduces the cost of process.
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References

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