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Enzymes in Food Processing
Enzymes in Food Processing

Enzymes in Food Processing

Gerald Reed
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590 pages
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English
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Enzymes in Food Processing

Gerald Reed
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About This Book

Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry.
Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans.
Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.

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Information

Publisher
Elsevier Science
Year
2012
ISBN
9780323161541
Topic
Technology & Engineering
Subtopic
Food Science
Edition
2

Table of contents