Second Edition
edited by G.A. Tucker
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.
- this edition brings the highly successful first edition up to date with extensive
coverage of all key areas
- authors from industry and academia ensure commercial relevance coupled with academic rigor
- extensively referenced to the primary and review literature thus ensuring a superb entry to the subject
- the following areas have experienced geometric growth in recent years and this is reflected in thoroughly re-written and extended coverage: genetic engineering, enzymes in the processing of fats and oils and enzymes as diagnostic tools. The rest of the book has also been updated
Contents
- Fundamentals of enzyme activity
- Enzymes in the food industry
- Food enzymes and the new technology
- Enzymes in milk and cheese production
- Enzymes in the meat industry
- Enzymes in the baking industry
- Enzymes in the production of beverages and fruit juices
- Enzymes in the starch and sugar industries
- Enzymes in the processing of fats and oils
- Enzymes as diagnostic tools
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