Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications

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.


Extraction and physicochemical characterization of insect oils obtained from Acheta Domesticus & Tenebrio Molitor
Uğur, Ahmet Erdem; Alpas, Hami; Department of Food Engineering (2019)
Edible insects have become one of the most attracted and attention-grabbing alternative food sources in recent years due to the constituents that include proteins, oils, carbohydrates, minerals and vitamins. The goal of this study is to explore insect oils in terms of physicochemical properties to help their utilization in future against the possible scarcity of the resources in the world, and the most important point is to help to enable these valuable edible insect species as one of the main nutrient sour...
Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects
Köker, Alperen; Ozturkoğlu Budak, Şebnem; Alpas, Hami (IGI Global, 2020-01-01)
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food...
Ca-D(-)-lactate production from orange baggase via enzymatic hydrolysis and fermentation
Baltacı, Saadet Fatma; Hamamcı, Haluk; Department of Food Engineering (2016)
The utilization of low-cost renewable carbohydrate sources for the production of lactic acid which is widely used organic acid in food and polymer industry is a recent strategy in bioeconomy. The objective of this work was to produce Ca-D(-) -lactate as a precursor for D(-)-polylactic acid through the bioconversion of orange bagasse (OB) by enzymatic hydrolysis and fermentation. The hydrolysis of OB carried with dried and fresh OB, and cellulolytic and pectinolytic enzymes at 55 C, 150 rpm and 4.8 pH to eva...
Improvement of pea proteins’ properties by microwave glycation
Ertuğrul, Ülkü; Öztop, Halil Mecit; Şümnü, Servet Gülüm; Department of Food Engineering (2020-9)
The tendency to include plant proteins in the diet has increased significantly as consumers' preference for animal proteins decline. Sustainability goals, low manufacturing cost, and high nutritional value are also triggering this demand. For this reason, pea protein as a form of isolate and concentrate is often used in protein enriched diets due to its nutritive properties. Previously, improvement in its functional properties has been studied from many perspectives. Glycation, which is known as the i...
Pectinase production using apple pomace as carbon source by mixed culture fermentation
Kuvvet, Ceren; Çekmecelioğlu, Deniz; Department of Biotechnology (2016)
There is a growing interest in enzyme production from food and agricultural wastes to reduce the cost of production. Pectinases are one of the important group of enzymes used in fruit processing, alcoholic beverages, coffee and tea fermentation and textile industries. Pectinases can be produced by both solid state and submerged fermentation from various plant and microorganisms; however fungal microorganisms are the largest sources of bulk commercial enzymes and there are numerous studies on pectinase produ...
Citation Formats
A. Bayındırlı, Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications. 2010.