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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.
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 in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzyme
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring adv
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field
