Enzymes in food processing /

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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 enzyme...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Nagodawithana, Tilak W., Reed, Gerald, 1913-2008
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press, [1993]
Edición:Third edition.
Colección:Food science and technology (Academic Press)
Temas:
Enzymes > Industrial applications.
Food industry and trade.
Enzymes > Applications industrielles.
Aliments > Industrie et commerce.
TECHNOLOGY & ENGINEERING > Food Science.
Enzymes.
Industrie alimentaire.
Traitement des aliments.
Enzymes > Industrial applications
Food industry and trade
Lebensmittelverarbeitung
Enzym
Industrie agro-alimentaire.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • General characteristics of enzymes ; Environmental effects on enzyme activity / Kirk L. Parkin
  • Modern methods of enzyme expression and design / Jo Wegstein and Henry Heinsohn
  • Immobilized enzymes / Patrick Adlercreutz
  • Carbohydrases / Ramunas Bigelis
  • Proteases / Jens Adler-Nissen
  • Lipases / Sven Erik Godtfredsen
  • Oxidoreductases / Frank E. Hammer
  • Applications of oxidoreductases / Thomas Szalkucki
  • Milling and baking / Bruno G. Sproessler
  • Starches, sugars, and syrups / Ronald E. Hebeda
  • Dairy products / Rodney J. Brown
  • Pectic enzymes in fruit and vegetable juice manufacture / Walter Pilnik and Alphons G.J. Voragen
  • Enzymes associated with savory flavor enhancement / Tilak Nagodawithana
  • Wine / Jean-Claude Villettaz
  • Enzymes in brewing / Joseph Power
  • Fish processing / Gudmundur Stefansson.

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