Enzymes in Food Processing

✍ Scribed by Gerald Reed (Eds.)

• Publisher: Academic Press Inc
• Year: 1975
• Tongue: English
• Leaves: 569
• Edition: 2nd
• Category: Library

✦ 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.

Key Features
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

✦ Table of Contents

Content:
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Page ii
Front Matter, Page iii
Copyright, Page iv
List of Contributors, Pages xi-xii
Preface, Page xiii, Gerald Reed
Preface to the First Edition: (Excerpt), Pages xv-xvi, Gerald Reed
CHAPTER 1 - Introduction, Pages 1-5, GERALD REED
CHAPTER 2 - The Nature of Enzymatic Reactions, Pages 7-13, GERALD REED
CHAPTER 3 - General Characteristics of Enzymes, Pages 15-29, GERALD REED
CHAPTER 4 - Effect of Temperature and pH, Pages 31-42, GERALD REED
CHAPTER 5 - Enzyme Inhibition and Activation, Pages 43-51, GERALD REED
CHAPTER 6 - Carbohydrases, Pages 53-122, KAREL KULP
CHAPTER 7 - Proteolytic Enzymes, Pages 123-179, ATSUSHI YAMAMOTO
CHAPTER 8 - Lipases and Esterases, Pages 181-217, KHEM M. SHAHANI
CHAPTER 9 - Oxidoreductases, Pages 219-254, DON SCOTT
CHAPTER 10 - Production of Microbial Enzymes, Pages 255-300, J. MEYRATH, GUDRUN VOLAVSEK
CHAPTER 11 - Enzyme Uses in the Milling and Baking Industries, Pages 301-330, FRED F. BARRETT
CHAPTER 12 - Modified Starches, Corn Syrups Containing Glucose and Maltose, Corn Syrups Containing Glucose and Fructose, and Crystalline Dextrose, Pages 331-359, R.V. MacALLISTER, E.K. WARDRIP, B.J. SCHNYDER
CHAPTER 13 - Dairy Industry, Pages 361-395, GARY H. RICHARDSON
CHAPTER 14 - Fruits, Fruit Products, and Wines, Pages 397-442, C.E. NEUBECK
CHAPTER 15 - Distilled Alcoholic Beverages, Pages 443-453, D.A. BRANDT
CHAPTER 16 - Beer, Pages 455-471, E.J. BASS, T. CAYLE
CHAPTER 17 - Meat and Other Proteinaceous Foods, Pages 473-492, H.F. BERNHOLDT
CHAPTER 18 - Miscellaneous Applications of Enzymes, Pages 493-517, DON SCOTT
CHAPTER 19 - Applications of Glucose Oxidase, Pages 519-547, DON SCOTT
CHAPTER 20 - Health and Legal Aspects of the Use of Enzymes, Pages 549-554, GERALD REED
Index, Pages 555-573