Tilak Nagodawithana / Gerald Reed (eds.)

Enzymes in Food Processing

Herausgegeben:Nagodawithana, Tilak; Reed, Gerald; Taylor, Steve

• Gebundenes Buch

Produktbeschreibung

Explores extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. This book includes a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods.

Produktdetails

• Food Science and Technology
• Verlag: Academic Press / Elsevier Science & Technology
• Artikelnr. des Verlages: C2009-0-03282-6
• 3. Aufl.
• Seitenzahl: 480
• Englisch
• Abmessung: 27mm x 152mm x 229mm
• Gewicht: 890g
• ISBN-13: 9780125136303
• ISBN-10: 0125136307
• Artikelnr.: 21716687

Inhaltsangabe

G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. Adler-Nissen, Proteases. S.E. Godtfredsen, Lipases and Esterases. F. Hammer, Oxidoreductoses. T. Szakucki, Application of Oxidoreductases. B. Sproessler, Milling and Baking. R.E. Hebeda, Starches, Sugars, And Syrup. R.J. Brown, Dairy Products. W. Pilmik, Pectic Enzymes in Fruit and Vegetable Juice Manufacture. T. Nagodawithana, Flavor Enhancers. J.-C. Villettaz, Wine. J. Power, Beer. D. Bernnachi, Enzymes for Meat Tenderization. G. Stafansson, Fish Processing.