Enzymes in food technology
Author(s)
Bibliographic Information
Enzymes in food technology
（Sheffield food technology）
Sheffield Academic Press , CRC Press, 2002
- U.K. : Sheffield Academic Press
- U.S. : CRC Press
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Note
Includes bibliographical references and index
Description and Table of Contents
- Volume
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U.S. : CRC Press ISBN 9780849397820
Description
Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and "packaged" for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.
Table of Contents
Nature and Actions of Enzymes in Food. Enzymes in Bakery Manufacture. Enzymes in Brewing. Enzymes in Wine Production. Enzymes in the Manufacture of Dairy Products. Enzymic Modification of Food Protein. Enzymes in Fruit Juice Extraction. Enzymes in Fruit Processing. Enzymes in Starch Modification. Enzyme Production and Genetic Modification of Source Organisms. Occupational Allergy to Enzymes and Methods of Prevention.
- Volume
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U.K. : Sheffield Academic Press ISBN 9781841272238
Description
This book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The emphasis is on enzymes produced, formulated and "packaged" for exogenous applications, rather than on manipulation of the indigenous enzymes in food raw materials. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. A chapter is included on the culture and manufacture of enzymes in commercial quantities, together with the role that genetic engineering has to play in their further development.
Table of Contents
- The nature of enzymes and their action in foods
- Enzymes for bread, pasta and noodle products
- Enzymes in brewing
- Enzymes in wine production
- Enzymes in the manufacture of dairy products
- Enzymic modification of food protein
- Enzymes in fruit and vegetable juice extraction
- Enzymes in fruit processing
- Enzymes in starch modification
- Commercial enzyme production and genetic modification of source organisms
- References
- Index.
by "Nielsen BookData"
