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Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is then reviewed in association with major food-characteristic areas: food color quality; food flavor quality, food textural quality; physical transformations of food (wines, juices, malting, brewing, and making bread and cheese); and food quality control. An extensive bibliographic listing is provided. A detailed tabulation of enzymes, their substratesand use, is also included. (wz).
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the ba
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the ba
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical prope
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 public
Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information rela
