ShareMicrobial enzymes associated with fresh-cut produce.
Author(s) : CHEN J.
Type of excerpt: Book chapter
Summary
This article describes the various enzymes that are commonly encountered in fresh-cut produce: pectinases, cellulases, cutinases, proteinases, starch-hydrolyzing enzymes, lipolytic enzymes. It then describes the microorganisms that produce these enzymes (bacteria, fungi, yeasts).
Details
- Original title: Microbial enzymes associated with fresh-cut produce.
- Record ID : 2003-2836
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (13)
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Fresh produce; Vegetable; Enzyme; Fruit
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
View record
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Fresh-cut produce: tracks and trends.
- Author(s) : GARRETT E. H.
- Date : 2002
- Languages : English
View record
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Preservative treatments for fresh-cut fruits an...
- Author(s) : GARCÍA E., BARRETT D. M.
- Date : 2002
- Languages : English
View record
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Flavour and aroma of fresh-cut fruits and veget...
- Author(s) : BEAULIEU J. C., BALDWIN E. A.
- Date : 2002
- Languages : English
View record
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Future economic and marketing considerations.
- Author(s) : POMPELLI G.
- Date : 2002
- Languages : English
View record