Enzymatic Processing Of Clear Fruit Juices: The Case Of Pineapple.

      Аннотация: This book traces the pineapple fruit juice industry from medieval times. World pineapple production zones are highlighted and the challenges that are encountered by the producers. Pineapple used as human food may be utilised in various form among them fresh junks and varied juice types. Juices today are considered a healthy food since they are easy to handle and have concentrated the fruit nutrients in a glass of drink. Herein is described a clear juice processing technology that may be employed in the simplest way in processing clear pineapple juice. For industrial scale, there is need to scale up the technology by putting up the required resources. The author hopes readers from pineapple producing regions could take advantage of this described technology to set up juice processing cottage industries. Let's all go pineapple!

Ключевые слова: Enzymes, Clear pineapple juice, Non-enzymatic browning (NEB), Fining agents, 5-hydroxymethylfurfural (HMF), Haze formation, Maillard reaction