Enzymes in Food Processing

✍ Scribed by G. A. Tucker (auth.), G. A. Tucker, L. F. J. Woods (eds.)

Publisher: Springer US
Year: 1995
Tongue: English
Leaves: 329
Edition: 2
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

✦ Table of Contents

Front Matter....Pages i-xii
Fundamentals of enzyme activity....Pages 1-25
Enzymes in the food industry....Pages 26-40
Food enzymes and the new technology....Pages 41-113
Enzymes in milk and cheese production....Pages 114-143
Enzymes in the meat industry....Pages 144-189
Enzymes in the baking industry....Pages 190-222
Enzymes in the production of beverages and fruit juices....Pages 223-249
Enzymes in the starch and sugar industries....Pages 250-267
Enzymes in the processing of fats and oils....Pages 268-291
Enzymes as diagnostic tools....Pages 292-314
Back Matter....Pages 315-319

✦ Subjects

Food Science

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