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.
Content:
Chapter 1 Enzymes in Food Technology โ Introduction (pages 1โ17): Maarten van Oort
Chapter 2 GMO and Protein Engineering (pages 18โ43): Xiaoli Liu
Chapter 3 Production of Industrial Enzymes (pages 44โ58): Tim Dodge
Chapter 4 Asparaginase โ An Enzyme for Acrylamide Reduction in Food Products (pages 59โ87): Beate A. Kornbrust, Mary Ann Stringer, Niels Erik Krebs Lange and Hanne Vang Hendriksen
Chapter 5 Enzymes in Dairy Product Manufacture (pages 88โ102): Barry A. Law
Chapter 6 Enzymes in Bread Making (pages 103โ143): Maarten van Oort
Chapter 7 Enzymes in Non?Bread Wheat?Based Foods (pages 144โ162): Caroline H. M. van Benschop and Jan D. R. Hille
Chapter 8 Brewing with Enzymes (pages 163โ194): Eoin Lalor and Declan Goode
Chapter 9 Enzymes in Potable Alcohol and Wine Production (pages 195โ210): Andreas Bruchmann and Celine Fauveau
Chapter 10 Enzymes in Fish Processing (pages 211โ235): Soottawat Benjakul, Sappasith Klomklao and Benjamin K. Simpson
Chapter 11 Enzymes in Fruit and Vegetable Processing and Juice Extraction (pages 236โ263): Catherine Grassin and Yves Coutel
Chapter 12 Enzymes in Meat Processing (pages 264โ291): Raija Lantto, Kristiina Kruus, Eero Puolanne, Kaisu Honkapaa, Katariina Roininen and Johanna Buchert
Chapter 13 Enzymes in Protein Modification (pages 292โ319): Per Munk Nielsen
Chapter 14 Starch?Processing Enzymes (pages 320โ331): Marc J. E. C. van der Maarel
Chapter 15 Lipases for the Production of Food Components (pages 332โ359): David Cowan