Nature and application of pectinases with special reference to fruit and vegetable processing industry.

Sreekantiah, K. R. (1975) Nature and application of pectinases with special reference to fruit and vegetable processing industry. Indian Food Packer, 29 (4). 22-36, many ref..

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Abstract

The occurrence and nature of pectic substances in fruits and other plant tissues, their chemistry and importance in fruit and vegetable processing, production of microbial pectinolytic enzymes and commercial applications are reviewed. Enzymic processes for extraction of juice from soft fruits (bananas, guavas, mangoes, papayas, jack fruit) and for preparation of fruit cordials are briefly described.

Item Type:	Article
Uncontrolled Keywords:	MICROORGANISMS-; pectic enzymes, microbial synthesis of; PECTIC-ENZYMES; microbial synthesis of pectic enzymes; FRUIT-(COMPOSITION); pectic substances in fruit; VEGETABLES-(PROCESSING); pectic substances & processing of vegetables; EXTRACTION-; fruit juices, enzymic extraction of; PECTIC-SUBSTANCES; fruit, pectic substances in; FRUIT-(PROCESSING); pectic substances & processing of fruit; BEVERAGES-; fruit cordials, enzymic preparation of; FRUIT-JUICES; ENZYMES-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Apr 2012 04:41
Last Modified:	26 Apr 2012 04:41
URI:	http://ir.cftri.res.in/id/eprint/6516

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