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Food enzymology /
Enzymes: structure and function; indigenous enzymes in milk; microbial enzymes in cheese ripening; microbial enzymes in the spoilage of milk and dairy products; exogenous enzymes in dairy technology; the role of ethylene in fruit ripening and senescence; the significance of endogenous pectic enzymes...
| Clasificación: | TX553 E6 F6.6 |
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| Otros Autores: | |
| Formato: | Libro |
| Idioma: | Español |
| Publicado: |
London :
Elsevier,
1991.
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| Temas: |
| Sumario: | Enzymes: structure and function; indigenous enzymes in milk; microbial enzymes in cheese ripening; microbial enzymes in the spoilage of milk and dairy products; exogenous enzymes in dairy technology; the role of ethylene in fruit ripening and senescence; the significance of endogenous pectic enzymes in fruit and vegetable processing; significance of lipoxygenase in fruits and vegetables; phenoloxidases and their sgnificance in fruit and vegetables; peroxidases and their significance in fruits and vegetables; enzymes in winemaking; enzymes in fermented vegetable and legume products; enzymes important in flavor development in the alliums; significance of enzymes in individual vegetables; enzymes in fruits; enzymes in citrus fruits; endogenous cereal enzymes; ...significance and use of enzymes in brewing; novel enzymatic synthesis of oligosaccharides and polysac-charides; enzymatic modification of proteins with special reference to improving their functional properties; biosynthesis of natural food flavours; the enzymes of honey; tea; significance of enzymes in coffee; enzymes involved in cocoa curing; indigenous and exogenous enzymes of meat; biologically active proteins in eggs; enzymes in analytical chemistry; immobilized enzymes: applications to bioprocessing of food; significance of genetic engineering to food enzymology. |
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| Descripción Física: | 2 v. : il. ; 25 cm. |
| Bibliografía: | Incluye referencias bibliográficas e índice. |
| ISBN: | 185166615X 9781851666157 1851666168 9781851666164 |