Enzymes in Food Technology
Seiten
2002
Sheffield Academic Press (Verlag)
978-1-84127-223-8 (ISBN)
Sheffield Academic Press (Verlag)
978-1-84127-223-8 (ISBN)
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An informed overview, at professional and reference level, of enzyme applications in food technology, this volume highlights the widespread use of enzymes in food processing improvement and innovation, and explains how enzymes bring advantages.
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.
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.
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.
| Erscheint lt. Verlag | 1.1.2002 |
|---|---|
| Reihe/Serie | Sheffield Food Technology ; No. 8 |
| Zusatzinfo | 65 |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 622 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-84127-223-X / 184127223X |
| ISBN-13 | 978-1-84127-223-8 / 9781841272238 |
| Zustand | Neuware |
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