Enzymes in Food Technology

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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This book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The emphasis is on enzymes produced, formulated and "packaged" for exogenous applications, rather than on manipulation of the indigenous enzymes in food raw materials. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. A chapter is included on the culture and manufacture of enzymes in commercial quantities, together with the role that genetic engineering has to play in their further development.