Paul R. Mathewson
Eagan Press Handbook Series
This book provides practical information in a straightforward
non-technical manner for every food industry practitioner. It offers basic
information concerning enzyme chemistry and their applications in food and
beverage products and quick answers to enzyme questions. It covers many topics
including basic concepts such as enzyme activity, factors affecting the rate of
enzyme reactions, principles of enzyme activity, types of assay methods and
specifications as well as enzyme nomenclature and aspects of commercial
production, storage, handling and use of enzymes. The reactions discussed
include enzyme-substrate interactions, enzymes that hydrolyze carbohydrates,
enzymes that hydrolyze proteins, enzymes affecting fats and oils, and others.
It considers application of enzymes to baked products, including breads and
low-moisture products as well as enzyme applications for beverages, covering
beer and ethanol production, wine, and fruit juice processing. Other
applications covered include commercial sweetener production, dairy
applications, protein modification, and endogenous enzymes as processing
indicators. This first-stop source book is packed with useful charts, tables
and figures that visually aid in understanding enzyme processes. Special
troubleshooting sections offer quick answers to common enzyme application
problems. Specific examples of enzyme applications are given and are explained
in terms of both the beneficial and undesirable effects provided. Extensive
appendixes, a complete glossary and an index are included for easy reference,
making this a valuable reference tool for a wide range of professionals,
including: New Product Developers, Quality Assurance Personnel, Purchasing
Agents, Production Personnel, Plant Managers and Supervisors, Teachers,
Students, Suppliers, Technical Sales Representatives, Engineers and
Microbiologists. The contents cover:
Softcover 109 pages, 33 figures, 10 tables ISBN 0913250961
To find similar publications, click on a keyword below:
- Basic Concepts.
- Production, Storage, and Handling.
- Common Enzyme Reactions.
- Analysis of Enzyme Activity.
- Application of Enzymes to Baked Products.
- Enzyme Applications for Beverages.
- Other Applications.
- Choosing Enzymes for Specific Applications.
: biological conversion
: food & beverage products
: food ingredients
: food science
: process engineering