Enzymes in Food Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Enzymes in Food Technology write by Robert J. Whitehurst. This book was released on 2002. Enzymes in Food Technology available in PDF, EPUB and Kindle. The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.
Enzymes in Food Biotechnology
Enzymes in Food Biotechnology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Enzymes in Food Biotechnology write by Mohammed Kuddus. This book was released on 2018-08-23. Enzymes in Food Biotechnology available in PDF, EPUB and Kindle. Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Enzymes in Food Processing (1966)
Enzymes in Food Processing (1966) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Enzymes in Food Processing (1966) write by Gerald Reed. This book was released on 1966-01-01. Enzymes in Food Processing (1966) available in PDF, EPUB and Kindle. Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.
Enzymes in Food Technology
Enzymes in Food Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Enzymes in Food Technology write by Robert J. Whitehurst. This book was released on 2009-09-03. Enzymes in Food Technology available in PDF, EPUB and Kindle. The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Enzymes in Food Processing
Enzymes in Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Enzymes in Food Processing write by Gregory A. Tucker. This book was released on 2012-12-06. Enzymes in Food Processing available in PDF, EPUB and Kindle. Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
