Enzymes in Food Processing
eBook - PDF

Enzymes in Food Processing

  1. 590 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Enzymes in Food Processing

About this book

Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry. Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans. Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.

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Table of contents

  1. Front Cover
  2. Enzymes in Food Processing
  3. Copyright Page
  4. Table of Contents
  5. List of Contributors
  6. Preface
  7. Preface to the First Edition (Excerpt)
  8. CHAPTER 1. Introduction
  9. CHAPTER 2. The Nature of Enzymatic Reactions
  10. CHAPTER 3. General Characteristics of Enzymes
  11. CHAPTER 4. Effect of Temperature and pH
  12. CHAPTER 5. Enzyme Inhibition and Activation
  13. CHAPTER 6. Carbohydrases
  14. CHAPTER 7. Proteolytic Enzymes
  15. CHAPTER 8. Lipases and Esterases
  16. CHAPTER 9. Oxidoreductases
  17. CHAPTER 10. Production of Microbial Enzymes
  18. CHAPTER 11. Enzyme Uses in the Milling and Baking Industries
  19. CHAPTER 12. Modified Starches, Corn Syrups Containing Glucose and Maltose, Corn Syrups Containing Glucose and Fructose, and Crystalline Dextrose
  20. CHAPTER 13. Dairy Industry
  21. CHAPTER 14. Fruits, Fruit Products, and Wines
  22. CHAPTER 15. Distilled Alcoholic Beverages
  23. CHAPTER 16. Beer
  24. CHAPTER 17. Meat and Other Proteinaceous Foods
  25. CHAPTER 18. Miscellaneous Applications of Enzymes
  26. CHAPTER 19. Applications of Glucose Oxidase
  27. CHAPTER 20. Health and Legal Aspects of the Use of Enzymes
  28. Index

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Yes, you can access Enzymes in Food Processing by Gerald Reed in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Chemical & Biochemical Engineering. We have over one million books available in our catalogue for you to explore.