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Enzymes in juice processing: a review

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dc.contributor.authorRibeiro, Daniele S.
dc.contributor.authorHenrique, Stella M. B.
dc.contributor.authorOliveira, Luciene S.
dc.contributor.authorMacedo, Gabriela A.
dc.contributor.authorFleuri, Luciana F. [UNESP]
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:53:30Z
dc.date.available2014-05-20T13:53:30Z
dc.date.issued2010-04-01
dc.description.abstractP>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.en
dc.description.affiliationUniv Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil
dc.description.affiliationSão Paulo State Univ UNESP, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil
dc.format.extent635-641
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.2010.02177.x
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell Publishing, Inc, v. 45, n. 4, p. 635-641, 2010.
dc.identifier.doi10.1111/j.1365-2621.2010.02177.x
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11449/19093
dc.identifier.wosWOS:000275917200001
dc.language.isoeng
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.ispartofjcr2.383
dc.relation.ispartofsjr0,909
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAmylaseen
dc.subjectapplicationsen
dc.subjectfruiten
dc.subjectindustryen
dc.subjectjuicesen
dc.subjectlaccaseen
dc.subjectnaringinaseen
dc.subjectoxireductaseen
dc.subjectpectinasesen
dc.subjectphenolaseen
dc.titleEnzymes in juice processing: a reviewen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell Publishing, Inc
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.departmentQuímica e Bioquímica - IBBpt

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Botucatu - IBB - Instituto de Biociências