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Enzymes in food processing /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
[1993]
|
| Edición: | Third edition. |
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn881853641 | ||
| 003 | OCoLC | ||
| 005 | 20231120111650.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 140627s1993 caua ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d N$T |d E7B |d YDXCP |d OCLCQ |d EBLCP |d OCLCA |d OCLCQ |d LUN |d OCLCQ |d OCLCO |d OCLCQ |d S2H |d OCLCQ |d OCLCO | ||
| 019 | |a 935245701 | ||
| 020 | |a 9780080571454 |q (electronic bk.) | ||
| 020 | |a 008057145X |q (electronic bk.) | ||
| 020 | |z 0125136307 | ||
| 020 | |z 9780125136303 | ||
| 020 | |z 0125135307 | ||
| 035 | |a (OCoLC)881853641 |z (OCoLC)935245701 | ||
| 050 | 4 | |a TP456.E58 |b E6 1993eb | |
| 070 | |a TP456.E58E6 |b 1993 | ||
| 072 | 0 | |a Q100 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.024 |2 22 |
| 084 | |a 35.74 |2 bcl | ||
| 084 | |a 58.34 |2 bcl | ||
| 084 | |a CHE 832f |2 stub | ||
| 084 | |a CIT 970f |2 stub | ||
| 084 | |a LEB 200f |2 stub | ||
| 245 | 0 | 0 | |a Enzymes in food processing / |c edited by Tilak Nagodawithana, Gerald Reed. |
| 250 | |a Third edition. | ||
| 264 | 1 | |a San Diego : |b Academic Press, |c [1993] | |
| 264 | 4 | |c �1993 | |
| 300 | |a 1 online resource (xxiv, 480 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Enzymes |x Industrial applications. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Enzymes |x Applications industrielles. |0 (CaQQLa)201-0042670 | |
| 650 | 6 | |a Aliments |x Industrie et commerce. |0 (CaQQLa)201-0001300 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Enzymes. |2 eclas | |
| 650 | 7 | |a Industrie alimentaire. |2 eclas | |
| 650 | 7 | |a Traitement des aliments. |2 eclas | |
| 650 | 7 | |a Enzymes |x Industrial applications |2 fast |0 (OCoLC)fst00913615 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Lebensmittelverarbeitung |2 gnd |0 (DE-588)4167045-0 | |
| 650 | 7 | |a Enzym |2 gnd |0 (DE-588)4014988-2 | |
| 650 | 7 | |a Enzymes |x Applications industrielles. |2 ram | |
| 650 | 7 | |a Industrie agro-alimentaire. |2 ram | |
| 700 | 1 | |a Nagodawithana, Tilak W. | |
| 700 | 1 | |a Reed, Gerald, |d 1913-2008. | |
| 776 | 0 | 8 | |i Print version: |t Enzymes in food processing. |b Third edition |z 0125136307 |w (DLC) 92041628 |w (OCoLC)27034539 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780080571454 |z Texto completo |