| Document Type
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BL
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| Record Number
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975666
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| Doc. No
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b730036
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| Title & Author
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Enzymes in food technology /\ edited by Robert J. Whitehurst and Barry A. Law.
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| Publication Statement
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Sheffield :: Sheffield Academic Press ;Boca Raton, FL :: CRC Press,, 2002.
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| Series Statement
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Sheffield food technology
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| Page. NO
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1 online resource (xiv, 255 pages) :: illustrations.
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| ISBN
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1405123516
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: 9781405123518
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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1 The nature of enzymes and their action in foods; 2 Enzymes for bread, pasta and noodle products; 3 Enzymes in brewing; 4 Enzymes in wine production; 5 Enzymes in the manufacture of dairy products; 6 Enzymic modification of food protein; 7 Enzymes in fruit and vegetable juice extraction; 8 Enzymes in fruit processing; 9 Enzymes in starch modification; 10 Commercial enzyme production and genetic modification of source organisms; Index.
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| Abstract
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An informed overview, at professional and reference level, of enzyme applications in food technology, this volume highlights the widespread use of enzymes in food processing improvement and innovation, and explains how enzymes bring advantages.
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| Subject
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Enzymes-- Industrial applications.
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| Subject
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Food industry and trade.
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Aliments-- Traitement.
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| Subject
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Enzymes-- Applications industrielles.
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Aufsatzsammlung
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| Subject
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Bierherstellung
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| Subject
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Enzymes-- Industrial applications.
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| Subject
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Food industry and trade.
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| Subject
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Lebensmitteltechnologie
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Lebensmittelverfahrenstechnik
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| Subject
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Proteine
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| Subject
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664.024
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| LC Classification
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TP456.E58E58 2002eb
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| NLM classification
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BRA 450fstub
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LEB 433fstub
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| Added Entry
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Law, Barry A.
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Whitehurst, Robert J.
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