Enzymes in Food Processing
Seiten
1991
Kluwer Academic Publishers (Verlag)
978-0-216-92977-7 (ISBN)
Kluwer Academic Publishers (Verlag)
978-0-216-92977-7 (ISBN)
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Intended for food technologists and as a reference work for those in government and industrially-sponsored food research institutes and associations, as well as universities and colleges, this work provides coverage of the practical applications of enzymes in food processing. A description of the principles of enzyme actions and a review of established and new applications across the industry are followed by a survey of the technologies of specific industries.
Part 1 General aspects: fundamentals of enzyme action, G.A.Tucker; enzymes in the food industry, A.Taylor; food enzymes and the new technologies, P.Goodenough. Part 2 Specific aspects: the dairy industry, B.Law; the meat industry, D.Etherington; the baking industry, R.Hamer; beverages and fruit juices, A.Lee; starch and sugar industries, L.J.Woods; fats and oils, M.Tombs; flavours, P.Cheetham; enzymes as diagnostic tools in the food industry, P.Patel.
| Zusatzinfo | illustrations, index |
|---|---|
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 720 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-216-92977-6 / 0216929776 |
| ISBN-13 | 978-0-216-92977-7 / 9780216929777 |
| Zustand | Neuware |
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