Enzymes in food processing

✍ Scribed by Gerald Reed

Publisher: Academic Press
Year: 1966
Tongue: English
Leaves: 497
Series: Food science and technology; a series of monographs, 3
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Content: 1. Introduction.--2. The nature of enzymatic reactions.--3. General characteristics of enzimes.--4. Effect of temperature and ph.--5. Enzyme inhibition and activation.--6. Carbohydrases.--7. Proteolytic enzymes.--8. Lipases.--9. Oxidoreductases.--10. Production of commercial encymes.--11. Milling and bnking.--12. Starch, starch syrups, and dextrose.--13. Dairy industry.--14. Fruits, fruit products, and wines.--15. Distilled alcoholic beverages and beer.--16. Meat and other proteinaceous foods.--17. Candy, Cacao, chocolate, coffee.--18. Flavors.--19. Miscellaneous applications of enzymes in the food industry.--20. Health and legal aspects of the use of enzymes.

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