Paul R. Mathewson 
Eagan Press Handbook Series  1998  

Softcover  109 pages, 33 figures, 10 tables  ISBN 0913250961      £78.00
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:

  • 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.
  • Glossary.
  • Index.
To find similar publications, click on a keyword below:
Eagan Press : baking : beverages : bioassays : biochemistry : biological conversion : carbohydrates : enzymology : fermentation : food & beverage products : food ingredients : food science : handbooks : lipids : microbiology : oenology : process engineering : proteins

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