Enzymes in Food Technology Second edition by Robert J Whitehurst ISBN 812655066X 978-8126550661
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Product details:
ISBN 10: 812655066X
ISBN 13: 978-8126550661
Author: Robert J Whitehurst
Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and “packaged” for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.
Table of contents:
1. Introduction (M. van Oort).
2. GMO and Protein Engineering (X. Liu).
3. Production of Industrial Enzymes (T. Dodge).
4. Asparaginase – an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen).
5. Enzymes in Dairy Product Manufacture (B. Law).
6. Enzymes in Bread Making (M. van Oort).
7. Enzymes Non Bread Wheat Based Foods (C. H.M. van Benschop J. D. R. Hille).
8. Brewing with Enzymes (D. Goode, E. Lalor).
9. Enzymes in Potable Alcohol and Wine Production (A. Bruchmann, C. Fauveau).
10. Enzymes in Fish Processing (S. Benjakul, S. Klomklao, B. Simpson).
11. Enzymes in Fruit and Vegetable Processing and Juice Extraction (C. Grassin, Y. Coutel).
12. Enzymes in Meat Processing (R. Lantto, K. Kruus, E. Puolanne, K. Honkapää, K. Roininen, J.Buchert).
13. Enzymes in Protein Modification (P. M. Nielsen).
14. Starch Processing Enzymes (M. J. E. C. van der Maarel).
15. Lipases for the Production of Food Components (D. Cowan).
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