Enzymes in Food Processing by Tilak Nagodawithana (Editor), Steve Taylor (Editor), Gerald Reed (Editor)

Product Details

Synopsis

In the past 35 years, the food processing industry has recognized the use of commercial enzymes as an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. This book includes a history of enzmes in food processing, enzyme characterization, a discussion of the various 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, beer and wine). Unlike earlier editions, the third Edition provides basic information on enzymes and their uses that is not adequately described by current literature.

Annotation

Audience: Enymes in Food Processing, Third Edition, is intended for food technologists and will also be a value to microbiologists and chemists.

Booknews

The present edition of this monograph on the use of enzymes in the food industry (first edition, 1967; second, 1975) has been completely rewritten because of the extensive changes in the way enzymes are used and the availability of new enzymes. It emphasizes basic information on enzymes, newly discovered uses, and uses that have not been adequately described in the literature. Thus, chapters on enzyme functionality and the effect of environmental parameters have been expanded, a chapter on the genetic modification of enzymes has been added, and a chapter on the use of enzymes in fish processing has been included. Primarily for food technologists but also of value to microbiologists and chemists. Annotation c. Book News, Inc., Portland, OR (booknews.com)