ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Importance of enzymes to value-added quality of foods.

Whitaker, J. R.;

Food Structure Year: 1992 Vol: 11 Issue: 3 Pages: 201-208 Ref: 41 ref.

1992

บทคัดย่อ

New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation, colour, texture, flavour and nutritional changes are important. Examples reviewed include longer storage prior to initiation of ripening, deletion or control of genes that result in softening, browning and other quality defects, and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described that change the properties of proteins and lipids, eliminate off-flavour in beers and sterilized milk, and monitor adequate blanching of fruits and vegetables.