Food Structure


J. R. Whitaker


New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized milk, and to monitor adequate blanching of fruits and vegetables.

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