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dc.contributor.authorRibeiro, Daniele S.-
dc.contributor.authorHenrique, Stella M. B.-
dc.contributor.authorOliveira, Luciene S.-
dc.contributor.authorMacedo, Gabriela A.-
dc.contributor.authorFleuri, Luciana F.-
dc.date.accessioned2014-05-20T13:53:30Z-
dc.date.accessioned2016-10-25T17:04:00Z-
dc.date.available2014-05-20T13:53:30Z-
dc.date.available2016-10-25T17:04:00Z-
dc.date.issued2010-04-01-
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.2010.02177.x-
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell Publishing, Inc, v. 45, n. 4, p. 635-641, 2010.-
dc.identifier.issn0950-5423-
dc.identifier.urihttp://hdl.handle.net/11449/19093-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/19093-
dc.description.abstractP>The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.en
dc.format.extent635-641-
dc.language.isoeng-
dc.publisherWiley-Blackwell Publishing, Inc-
dc.sourceWeb of Science-
dc.subjectAmylaseen
dc.subjectapplicationsen
dc.subjectfruiten
dc.subjectindustryen
dc.subjectjuicesen
dc.subjectlaccaseen
dc.subjectnaringinaseen
dc.subjectoxireductaseen
dc.subjectpectinasesen
dc.subjectphenolaseen
dc.titleEnzymes in juice processing: a reviewen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil-
dc.description.affiliationSão Paulo State Univ UNESP, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil-
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil-
dc.identifier.doi10.1111/j.1365-2621.2010.02177.x-
dc.identifier.wosWOS:000275917200001-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Science and Technology-
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