Enzymes of psychrotrophs in raw food
Author(s)
Bibliographic Information
Enzymes of psychrotrophs in raw food
CRC Press, c1989
Available at 4 libraries
  Aomori
  Iwate
  Miyagi
  Akita
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  Fukushima
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  Tochigi
  Gunma
  Saitama
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  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographies and index
Description and Table of Contents
Description
This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The first section deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products, and covers such aspects as producer microorganisms, biochemical classification of enzymes, physical and biochemical properties, thermal stability, regulation and control of synthesis and assay methods. Particular emphasis is placed on commercially important areas such as physical and biochemical effects in food components and influence on shelf life and product quality. The problems of standardization and control of enzymes in dairy products, as well as areas for future research, are critically examined. The poorly understood role of psychrotroph extracellular enzymes in meat, fish, and poultry is also discussed in a separate section under such headings as physical and biochemical effects on tissue and contribution to growth and penetration of the producer organism.
Table of Contents
MILK AND DAIRY PRODUCTS. Producer Microorganisms. Biochemical Classification. Isolation and Molecular Characteristics. Thermal Stability. Regulation and Control of Synthesis. Assay Methods for Lipases and Phospholipases. Assay Methods for Proteinases. Physical and Biochemical Effects on Milk Components. Effect on the Quality of Dairy Products. Standards, Control, and Future Outlook. RED MEATS, FISH, AND POULTRY. Red Meats, Poultry, and Fish. Index.
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