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- W4297841271 abstract "Enzymes act as biocatalysts in numerous biochemical reactions by lowering the activation energy required for the initiation of those reactions. They play important role throughout the life cycle of fruits and vegetables. They remain active even after harvest and may have undesirable effect on organoleptic and nutritional value. Enzymes are widely used in fruits and vegetable processing industry for extraction of various intracellular compounds and hydrolysis of different polysaccharides. They are used for their properties like easy availability, cost effectiveness, ecofriendly, and fast acting nature along with high specificity toward substrate. Fruits and vegetables tissues are delicate in nature and shows high sensitivity toward treatment with harsh chemical agents and most of them are heat labile. Mild nature of treatment conditions with enzymes aids in solving this issue efficiently for the fruits and vegetables juice processing industries. Enzymes like pectin esterase, pectinase, proto pectinase are used for dissolving pectin present in the cell walls of many fruits and vegetables and convert it into pectic acid so as to prevent undesirable gellification in the final product. Saccharolytic enzymes like amylases, glucoamylase help in breakdown of starch into simple sugars which imparts enhanced sweetness. Proteolytic and lipolytic enzymes decompose proteins and fats into amino acids and fatty acids, respectively. These aspects of enzyme make it an essential tool for fruits and vegetables juice manufacturing industries in value addition to their final marketable products. A detailed account of the usage, mechanism, benefits and value addition in Fruits and Vegetables juice production and processing using enzyme will be discussed in this chapter." @default.
- W4297841271 created "2022-10-01" @default.
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- W4297841271 date "2023-01-01" @default.
- W4297841271 modified "2023-09-23" @default.
- W4297841271 title "Enzyme technology on value addition of fruits and vegetables juice processing" @default.
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- W4297841271 doi "https://doi.org/10.1016/b978-0-323-85683-6.00011-9" @default.
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