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Utilization of fungal enzymes in the liquefaction of soft fruits and extraction and clarification of fruit juices.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1971) Utilization of fungal enzymes in the liquefaction of soft fruits and extraction and clarification of fruit juices. Journal of Food Science and Technology, 8 (4). 201-203, 13 ref.. ISSN 0022-1155

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Abstract

Use of a pectinolytic enzyme concentrate (PEC) for processing various fruits like banana, grape, mango and apple was studied. The enzyme facilitates juice extraction from soft fruits. Treating grape must with PEC not only facilitated clarification of juice and wine but also increased the juice yield by 6-12%.

Item Type: Article
Uncontrolled Keywords: PECTIC-ENZYMES; Pectolytic enzymes in fruit processing; BANANAS-; Pectolytic enzymes in processing of /bananas/; GRAPES-; Pectolytic enzymes in processing of /grapes/; MANGOES-; Pectolytic enzymes in processing of /mangoes/; APPLES-; Pectolytic enzymes in processing of /apples/; EXTRACTION-; Enzymes in /extraction of fruit juices/; FRUIT-JUICES; CLARIFICATION-; Enzymes in /clarification of wine/; WINES-(MANUFACTURE)
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2012 09:27
Last Modified: 27 Apr 2012 09:27
URI: http://ir.cftri.com/id/eprint/7256

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