The development of whey beverages including whey wine has been
an area of whey utilization research. One study to produce a commercially
salable wine from sweet whey, particularly cheddar whey, was
undertaken. It included developing a process to clarify the naturally
cloudy wine, monitoring the physical and chemical changes which...
Due to the scarcity of information concerning the oxidase systems
in cranberries the peroxidase, catalase, and polyphenolase systems,
which are used as biochemical indexes of adequacy for enzyme inactivation
in other fruits and vegetables, were investigated.
Enzyme extracts were prepared from acetone powders with and
without phenol-binding agents such as...
Cranberries are processed mainly for the production of jelly,
sauce and juice. The content of pectic substances in the cranberry
gives the fruit a desirable property for processing such products.
Pectic enzymes which catalyze the hydrolysis of pectic substances
may affect the consistency of these products.
The concern of this...