Fructosyltransferase activity of commercial enzyme preparations used in fruit juice processing

1995 ◽  
Vol 17 (7) ◽  
pp. 741-744 ◽  
Author(s):  
Y. D. Hang ◽  
E. E. Woodams
Keyword(s):  
Fruit Juice ◽  
Enzyme Preparations ◽  
Commercial Enzyme ◽  
Juice Processing

scholarly journals Citrus Flavor Technologies: Citrus Oils — Processing, Separation, Application

2003 ◽  
Author(s):  
Elizabeth Berdis ◽  
John Buckley ◽  
John Kraft
Keyword(s):  
Essential Oils ◽  
Significant Role ◽  
Fruit Juice ◽  
Oil Quality ◽  
Factors Affecting ◽  
Separation Technology ◽  
Juice Processing ◽  
Alternative Process ◽  
Flavor Components ◽  
Beverage Industry

Citrus flavors play a significant role in the beverage industry. Citrus-based beverages and those containing citrus flavor components lead the flavor category for beverages today. The essential oils used in flavors are obtained during fruit juice processing. In order to process these essential oils for flavor applications, various separation technologies are used. The purpose of this paper is to present an overview of various aspects of citrus flavor technology. It will give a brief review of factors that affect oil quality during processing operations. Basic distillation principles and factors affecting distillation are presented as well as flavor application, separation technology and alternative process technologies. Paper published with permission.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

Screening of fibrolytic enzymes as additives for ruminant diets: relationship between enzyme activities and the in vitro degradation of enzyme-treated forages

2002 ◽  
Vol 2002 ◽  
pp. 210-210 ◽  
Author(s):  
D. Colombatto ◽  
D.P. Morgavi ◽  
A.F. Furtado ◽  
K.A. Beauchemin
Keyword(s):  
Enzyme Activities ◽  
Biochemical Properties ◽  
Ruminal Fermentation ◽  
Maize Silage ◽  
In Vitro Degradation ◽  
Enzyme Preparations ◽  
Commercial Enzyme ◽  
Ruminant Diets ◽  
Feed Enzymes

Results in the literature concerning the efficacy of feed enzymes for ruminant diets have been mixed. Commercial preparations currently used are fermentation extracts containing several enzymic activities. It has been suggested that ruminal fermentation of grass and maize silages is enzyme-limited (Wallace et al., 2001). In order to design better enzyme additives, the enzyme activities likely to affect the animal responses should be identified. This study examined 23 commercial enzyme preparations for their biochemical properties and their ability to influence the in vitro degradation of alfalfa and maize silage.

Enzymes in Fruit Juice Processing

2019 ◽  
pp. 45-59 ◽  
Author(s):  
Mohamed Fawzy Ramadan
Keyword(s):  
Fruit Juice ◽  
Juice Processing
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