Enzymes in food processing
Explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. Includes a history of enzymes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), commercial enzyme production, and the processing of particular foods (such as meat, vegetables, fruit, baked goods, milk products, beer and wine). Intended for food technologists, microbiologists and chemists
Print Book, English, ©1993
3rd ed
Academic Press, San Diego, ©1993