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PEEL AN ORANGE WITHOUT TOUCHING IT |  | |||||||||
 | How to download these files In a jam and out of juice is available as Adobe Acrobat (PDF) files. Details of how to obtain a free copy of the Adobe Acrobat Reader software are given here. | | ||||||||
Enzymatic peeling of fruit is a new technology that is expected to replace older methods that use steam or lye (strong alkali). New enzyme mixtures can produce clean, residue free, segments of citrus fruits with a good texture and flavour for use as fresh, frozen or canned products. Pectinases can also be used to remove the fine skins of stone fruit such as peaches, apricots and nectarines. Please note: Due to restrictions imposed by the original publishers, the New Scientist article which appears in the printed version of 'In a jam and out of juice' cannot be included in the PDF file which you can download from here. | ||||||||||
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SPECIAL ENZYME PACK | ||||||||||
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Safety guidelines for practical work with enzymes in schools | ||||
The NCBE supplies the individual enzymes required for the practical work described in this booklet. The Centre also sells, at a substantial discount, a pack containing all of the enzymes (five types in total) together with a printed copy of 'In a jam and out of juice'. For further information, please see the 'MATERIALS' section of the NCBE Web site. | ||||
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Copyright © National Centre for Biotechnology Education, 2006 | www.ncbe.reading.ac.uk | ||
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