Ebook410 pages12 hours
Enzymes in Food Processing (1966)
By Gerald Reed
Rating: 0 out of 5 stars
()
About this ebook
Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.
Related to Enzymes in Food Processing (1966)
Related ebooks
Enzymes in Food Processing Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing Rating: 5 out of 5 stars5/5Biochemistry of Metabolism: The Biochemistry of Plants Rating: 5 out of 5 stars5/5High Temperature Processing of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsInnovative Technologies in Beverage Processing Rating: 0 out of 5 stars0 ratingsBiotechnology and Food Quality: Proceedings of the First International Symposium Rating: 0 out of 5 stars0 ratingsStarter Cultures in Food Production Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsEdible Oleogels: Structure and Health Implications Rating: 0 out of 5 stars0 ratingsBioactive Food Components Activity in Mechanistic Approach Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Irradiation Rating: 0 out of 5 stars0 ratingsRole of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Bacteriocins of Lactic Acid Bacteria Rating: 5 out of 5 stars5/5Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals Rating: 0 out of 5 stars0 ratingsFood Flavour Technology Rating: 0 out of 5 stars0 ratingsIntroduction to Applied Colloid and Surface Chemistry Rating: 0 out of 5 stars0 ratingsHandbook of Food Isotherms: Water Sorption Parameters For Food And Food Components Rating: 5 out of 5 stars5/5Food Control and Biosecurity Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsEmulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety Rating: 0 out of 5 stars0 ratingsPhase Transitions in Foods Rating: 5 out of 5 stars5/5Microbial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsEconomic Microbiology: Primary Products of Metabolism Rating: 0 out of 5 stars0 ratingsHandbook of Green Analytical Chemistry Rating: 5 out of 5 stars5/5Anthocyanins as Food Colors Rating: 0 out of 5 stars0 ratingsCarbohydrate Analysis: High Performance Liquid Chromatography and Capillary Electrophoresis Rating: 0 out of 5 stars0 ratingsFunctional Properties of Food Components Rating: 5 out of 5 stars5/5
Food Science For You
The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsCleaning-in-Place: Dairy, Food and Beverage Operations Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Food Selection and Preparation: A Laboratory Manual Rating: 3 out of 5 stars3/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBakery Products Science and Technology Rating: 5 out of 5 stars5/5Edible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratings
Reviews for Enzymes in Food Processing (1966)
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Enzymes in Food Processing (1966) - Gerald Reed
Enjoying the preview?
Page 1 of 1