| Description |
1 online resource (xiv, 368 pages) : illustrations |
| Contents |
Enzymes in food technology -- introduction -- Maarten van Oort -- GMO and protein engineering / Xiaoli Liu -- Production of industrial enzymes / Tim Dodge -- Asparaginase -- an enzyme for acrylamide reduction in food products / Beate A. Kornbrust [and others] -- Enzymes in dairy product manufacture / Barry A. Law -- Enzymes in bread making / Maarten van Oort -- Enzymes in non-bread wheat-based foods / Caroline H.M. van Benschop and Jan D.R. Hille -- Brewing with enzymes / Eoin Lalor and Declan Goode -- Enzymes in potable alcohol and wine production / Andreas Bruchmann and Céline Fauveau -- Enzymes in fish processing / Soottawat Benjakul, Sappasith Klomklao and Benjamin K. Simpson -- Enzymes in fruit and vegetable processing and juice extraction / Catherine Grassin and Yves Coutel -- Enzymes in meat processing / Raija Lantto [and others] -- Enzymes in protein modification / Per Munk Nielsen -- Starch-processing enzymes / Marc J.E.C. van der Maarel -- Lipases for the production of food components / David Cowan |
| Summary |
"The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Genetic modification of source organisms (GMO) has been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has the potential to produce purer, more targeted products without unwanted side activities, and a chapter is also included on this important new topic. Authors have been selected not only for their practical working knowledge of enzymes but also for their infectious enthusiasm for the subject"--Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Enzymes -- Industrial applications.
|
|
Food industry and trade.
|
| Form |
Electronic book
|
| Author |
Oort, Maarten van.
|
|
Whitehurst, Robert J.
|
|
Wiley InterScience (Online service)
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| ISBN |
1405183667 (hardback ; alk. paper) |
|
1444309935 |
|
1444309943 (electronic bk.) |
|
9781405183666 (hardback ; alk. paper) |
|
9781444309935 |
|
9781444309942 (electronic bk.) |
|
