Enzymes in Food Processing 1966 is popular PDF and ePub book, written by Gerald Reed in 1966-01-01, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Enzymes in Food Processing 1966 can be Read Online from any device for your convenience.
Enzymes in Food Processing 1966 Book PDF Summary
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.
Detail Book of Enzymes in Food Processing 1966 PDF
- Author : Gerald Reed
- Release : 01 January 1966
- Publisher : Elsevier
- ISBN : 9780323163071
- Genre : Technology & Engineering
- Total Page : 497 pages
- Language : English
- PDF File Size : 15,5 Mb
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