Enzymes in Food Technology (eBook)

Robert J. Whitehurst, Maarten Van Oort (Herausgeber)

eBook Download: PDF

2009 | 2. Auflage
384 Seiten
John Wiley & Sons (Verlag)
978-1-4443-0994-2 (ISBN)

Infos

The second edition of this successful book highlights the
widespread use of enzymes in food processing improvement and
innovation, explaining how they bring advantages. 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.

Fully updated to reflect advances made in the field over recent
years, new chapters in the second edition look at the use of
enzymes in the reduction of acrylamide, in fish processing and in
non-bread cereal applications such as flour confectionery. Genetic
modification of source organisms (GMO) has been used to improve
yields of purer enzymes for some time now but the newer technology
of protein engineering (PE) of enzymes has the potential to produce
purer, more targeted products without unwanted side activities, and
a chapter is also included on this important new topic. Authors
have been selected not only for their practical working knowledge
of enzymes but also for their infectious enthusiasm for the
subject.

The book is aimed at food scientists and technologists,
ingredients suppliers, geneticists, analytical chemists and quality
assurance personnel.

Autor

Robert J. Whitehurst, AB Mauri, UK and Maarten van Oort, AB Mauri, Netherlands

Inhalt

1. Introduction (M. van Oort).

2. GMO and Protein Engineering (X. Liu).

3. Production of Industrial Enzymes (T. Dodge).

4. Asparaginase - an enzyme for acrylamide reduction in
food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V.
Hendriksen).

5. Enzymes in Dairy Product Manufacture (B. Law).

6. Enzymes in Bread Making (M. van Oort).

7. Enzymes Non Bread Wheat Based Foods (C. H.M. van
Benschop J. D. R. Hille).

8. Brewing with Enzymes (D. Goode, E. Lalor).

9. Enzymes in Potable Alcohol and Wine Production (A.
Bruchmann, C. Fauveau).

10. Enzymes in Fish Processing (S. Benjakul, S. Klomklao,
B. Simpson).

11. Enzymes in Fruit and Vegetable Processing and Juice
Extraction (C. Grassin, Y. Coutel).

12. Enzymes in Meat Processing (R. Lantto, K. Kruus, E.
Puolanne, K. Honkapää, K. Roininen, J.Buchert).

13. Enzymes in Protein Modification (P. M.
Nielsen).

14. Starch Processing Enzymes (M. J. E. C. van der
Maarel).

15. Lipases for the Production of Food Components (D.
Cowan).

Produkt-Details

• Erscheint lt. Verlag: 3.9.2009
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Bäckerei u. Konditorei • Bäckerei u. Konditorei • Enzyme • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Hospitality • Hotelgewerbe, Gastronomie u. Touristik • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Professional Baking & Pastry
• ISBN-10: 1-4443-0994-3 / 1444309943
• ISBN-13: 978-1-4443-0994-2 / 9781444309942