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Full Description
Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and "packaged" for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.
Contents
Nature and Actions of Enzymes in Food. Enzymes in Bakery Manufacture. Enzymes in Brewing. Enzymes in Wine Production. Enzymes in the Manufacture of Dairy Products. Enzymic Modification of Food Protein. Enzymes in Fruit Juice Extraction. Enzymes in Fruit Processing. Enzymes in Starch Modification. Enzyme Production and Genetic Modification of Source Organisms. Occupational Allergy to Enzymes and Methods of Prevention.
