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Other titles in the Food Science and Technology series:
Enzymes in Food Processing (Food Science and Technology)by T. Nagodawithana
Synopses & Reviews
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.
* 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
Book News Annotation:
The present edition of this monograph on the use of enzymes in the food industry (first edition, 1967; second, 1975) has been completely rewritten because of the extensive changes in the way enzymes are used and the availability of new enzymes. It emphasizes basic information on enzymes, newly discovered uses, and uses that have not been adequately described in the literature. Thus, chapters on enzyme functionality and the effect of environmental parameters have been expanded, a chapter on the genetic modification of enzymes has been added, and a chapter on the use of enzymes in fish processing has been included. Primarily for food technologists but also of value to microbiologists and chemists.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
anges in the use of enzymes as well as the discovery of new enzymes and their applications. This book includes a history of enzmes in food processing, enzyme characterization, a discussion of the various 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, beer and wine). Unlike earlier editions, the third Edition provides basic information on enzymes and their uses that is not adequately described by current literature.
tion provides basic information on enzymes and their uses that is not adequately described by current literature.
Table of Contents
nufacture. T. Nagodawithana, Flavor Enhancers. J.-C. Villettaz, Wine. J. Power, Beer. D. Bernnachi, Enzymes for Meat Tenderization. G. Stafansson, Fish Processing.
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