Enzymes in the beverage industry
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Enzymes are novel alternatives to chemical or mechanical methods for improving yield and quality in the beverage industry. Pectinases, amylases, cellulases, and xylanases are typical enzymes used in the extraction and clarification of fruit juices. Pectinases hold a 25% share in global food enzyme sales and industrial demands are still growing. Extraction yield increases up to 100% with synergy of other enzymes such as amylases and cellulases. This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks. The role and action of mechanism, source, and advantages of enzyme use will be presented along with a brief description of beverage production, while the economy and suggestions for further improvement will be discussed at the end of the chapter. © 2019 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Beverage, Enzymes, Fruit juices, Quality, Yield
Kaynak
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects
WoS Q Değeri
Scopus Q Değeri
N/A
