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Enzymes in Food Processing (Food Science and Technology)

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Enzymes in Food Processing (Food Science and Technology) Cover

ISBN13: 9780125136303
ISBN10: 0125136307
Condition:
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Synopses & Reviews

Publisher Comments:

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

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)

Synopsis:

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.

Synopsis:

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.

What Our Readers Are Saying

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asahedie, December 12, 2008 (view all comments by asahedie)
good book for enzymes food
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Product Details

ISBN:
9780125136303
Editor:
Nagodawithana, Tilak W.
Editor:
Reed, Gerald
Editor:
Nagodawithana, Tilak W.
Editor:
Taylor, Steve
Editor:
Reed, Gerald
Author:
Nagodawithana, T.
Author:
Reed, Nagodawithana, Tilak, Gerald
Author:
Taylor, Reed, Nagodawithana, Tilak, Gerald, Steve
Editor:
Taylor, Steve
Publisher:
Academic Press
Location:
San Diego :
Subject:
Food Science
Subject:
Food industry and trade
Subject:
Enzymes
Subject:
Nutrition
Subject:
Enzymes -- Industrial applications.
Subject:
Science Reference-Technology
Edition Number:
3
Edition Description:
Includes bibliographical references and index.
Series:
Food Science and Technology
Series Volume:
24
Publication Date:
19930631
Binding:
HARDCOVER
Language:
English
Illustrations:
Yes
Pages:
480
Dimensions:
9 x 6 in

Related Subjects

Health and Self-Help » Health and Medicine » Medical Specialties
Reference » Science Reference » Technology
Science and Mathematics » Physics » Acoustics

Enzymes in Food Processing (Food Science and Technology) New Hardcover
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$149.25 In Stock
Product details 480 pages Academic Press - English 9780125136303 Reviews:
"Synopsis" by , 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.
"Synopsis" by , tion provides basic information on enzymes and their uses that is not adequately described by current literature.
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