| Description |
xxiv, 480 pages : illustrations ; 25 cm |
| Series |
Food science and technology |
|
Food science and technology (Academic Press)
|
| Contents |
Machine derived contents note: Table of contents for Enzymes in food processing / edited by Tilak Nagodawithana, Gerald Reed. -- Bibliographic record and links to related information available from the Library of Congress catalog -- Information from electronic data provided by the publisher. May be incomplete or contain other coding. -- G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. Adler-Nissen, Proteases. S.E. Godtfredsen, Lipases and Esterases. F. Hammer, Oxidoreductoses. T. Szakucki, Application of Oxidoreductases. B. Sproessler, Milling and Baking. R.E. Hebeda, Starches, Sugars, And Syrup. R.J. Brown, Dairy Products. W. Pilmik, Pectic Enzymes in Fruit and Vegetable Juice Manufacture. T. Nagodawithana, Flavor Enhancers. J.-C. Villettaz, Wine. J. Power, Beer. D. Bernnachi, Enzymes for Meat Tenderization. G. Stafansson, Fish Processing. -- Library of Congress subject headings for this publication: Enzymes Industrial applications, Food industry and trade |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Enzymes -- Industrial applications.
|
|
Enzymes.
|
|
Food industry and trade.
|
|
Food preservatives.
|
| Author |
Nagodawithana, Tilak W.
|
|
Reed, Gerald, 1913-2008.
|
| LC no. |
92041628 |
| ISBN |
0125136307 (acid-free paper) |
|
