Front cover image for Enzymes in food processing

Enzymes in food processing

Explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. Includes a history of enzymes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), commercial enzyme production, and the processing of particular foods (such as meat, vegetables, fruit, baked goods, milk products, beer and wine). Intended for food technologists, microbiologists and chemists
Print Book, English, ©1993
Academic Press, San Diego, ©1993
xxiv, 480 pages : illustrations ; 25 cm.
9780125136303, 9780123555106, 0125136307, 0123555108
27034539
General characteristics of enzymes ; Environmental effects on enzyme activity / Kirk L. Parkin
Modern methods of enzyme expression and design / Jo Wegstein and Henry Heinsohn
Immobilized enzymes / Patrick Adlercreutz
Carbohydrases / Ramunas Bigelis
Proteases / Jens Adler-Nissen
Lipases / Sven Erik Godtfredsen
Oxidoreductases / Frank E. Hammer
Applications of oxidoreductases / Thomas Szalkucki
Milling and baking / Bruno G. Sproessler
Starches, sugars, and syrups / Ronald E. Hebeda
Dairy products / Rodney J. Brown
Pectic enzymes in fruit and vegetable juice manufacture / Walter Pilnik and Alphons G.J. Voragen
Enzymes associated with savory flavor enhancement / Tilak Nagodawithana
Wine / Jean-Claude Villettaz
Enzymes in brewing / Joseph Power
Fish processing / Gudmundur Stefansson