Articles liés à Enzymes in Food Processing

Enzymes in Food Processing - Couverture rigide

 
9780125136303: Enzymes in Food Processing
Couverture rigide
ISBN 10 : 0125136307 ISBN 13 : 9780125136303
Editeur : Academic Press Inc, 1993

Synopsis

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is 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 such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is 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 such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.

  • Covers genetic modification of enzymes in the food industry
  • Discuss enzyme function and dependence on environmental parameters
  • Explores practical applications of food enzymes in industry

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Academic Press Inc
Date d'édition
1993
Langue
anglais
ISBN 10 
0125136307
ISBN 13 
9780125136303
Reliure
Relié
Numéro d'édition
3
Nombre de pages
480
Éditeur
Nagodawithana Tilak, Reed Gerald
Coordonnées du fabricant
non disponible
Personne responsable
Yeepin GmbH
492000000000
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