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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 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.
- Covers genetic modification of enzymes in the food industry
- Discuss enzyme function and dependence on environmental parameters
- Explores practical applications of food enzymes in industry
- Sales Rank: #4592288 in Books
- Published on: 1993-06-17
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x 1.13" w x 5.98" l, 1.94 pounds
- Binding: Hardcover
- 480 pages
From the Back Cover
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.
About the Author
Reed is a professor of history.
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