Role of enzymes in the commercial processing of fruits and vegetables
AuthorM. A. Joslyn
Author AffiliationsM. A. Joslyn is Associate Professor of Food Technology and Associate Biochemist in the Experiment Station.
Hilgardia 1(2):4-4. DOI:10.3733/ca.v001n02p4a. January 1947.
Enzymes, promoters of vital chemical activity in plant and animal cells, play an important role in food processing. Important transformations, some beneficial, some detrimental, are induced in fruit and vegetable products.
Also in this issue:Agricultural outlook as of december, 1946
Future college of agriculture campus at Davis
Quick decline of oranges believed virus disease
Causes of poor water penetration in soils studied - - conclusions discussed
Research findings on effectiveness of DDT in the livestock industry in California
Removal of DDT residue from pears, apples successfully accomplished by washing
Boron deficiency in affected areas of the state readily supplied by simple treatment
Progress reported in search for effective control of bovine brucellosis
Continuous production of California timber can yield profitable returns
Abstracts of new publications
The antiscorbutic value of commercially concentrated orange juice