edited by
Robert J. Whitehurst
and Barry A. Law
Features
- Includes illustrative case examples to use for future product development
- Presents a chapter on the health and safety issue of occupational allergy to enzymes
- Covers the production of enzymes, including genetic modification of source organisms
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.
Enzymes in Food Technology 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 for Bread, Pasta and Noodle Products
- Enzymes in Brewing
- Enzymes in Wine Production
- Enzymes in the Manufacture of Dairy Products
- Enzymic Modification of Food Protein
- Enzymes in Fruit and Vegetable Juice Extractio
- Enzymes in Fruit Processing
- Enzymes in Starch Modification
- Commercial Enzyme Production and Genetic Modification of Source Organisms
Index
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