Enzymes In Food Processing 1966
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Enzymes In Food Processing
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Author : Gerald Reed
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Enzymes In Food Processing written by Gerald Reed and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry. Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans. Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.
Enzymes In Food Processing
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Author : Parmjit S. Panesar
language : en
Publisher: I. K. International Pvt Ltd
Release Date : 2010
Enzymes In Food Processing written by Parmjit S. Panesar and has been published by I. K. International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Science categories.
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Enzymes In Food Technology
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Author : Robert J. Whitehurst
language : en
Publisher: Wiley-Blackwell
Release Date : 2009-09-03
Enzymes In Food Technology written by Robert J. Whitehurst and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-03 with Technology & Engineering categories.
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Genetic modification of source organisms (GMO) has been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has the potential to produce purer, more targeted products without unwanted side activities, and a chapter is also included on this important new topic. Authors have been selected not only for their practical working knowledge of enzymes but also for their infectious enthusiasm for the subject. The book is aimed at food scientists and technologists, ingredients suppliers, geneticists, analytical chemists and quality assurance personnel.
Enzymes And Food Processing
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Author : G. G. Birch
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Enzymes And Food Processing written by G. G. Birch and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.
Enzymes In Food Processing And Products
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Author : Henry Wieland
language : en
Publisher: William Andrew
Release Date : 1972
Enzymes In Food Processing And Products written by Henry Wieland and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Business & Economics categories.
Immobilized Enzymes For Food Processing
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Author : Pitcher
language : en
Publisher: CRC Press
Release Date : 2019-08-08
Immobilized Enzymes For Food Processing written by Pitcher and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-08 with Science categories.
Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.
Enzymes In Food Processing
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Author : Gerald Reed
language : en
Publisher:
Release Date : 1969
Enzymes In Food Processing written by Gerald Reed and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Enzymes categories.
Immobilized Enzymes In Food And Microbial Processes
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Author : Alfred Olson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Immobilized Enzymes In Food And Microbial Processes written by Alfred Olson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.
In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept of being able to create an immobilized derivative of an enzyme which has long-term stability and is able to be recovered and reused is fascinating, to say the least. Since the industrial application of enzymes has been mostly in the food and microbial process industry it is not surprising that many of the applications of immobilized enzymes considered for commercial development fall within the area of this industry. It is for this reason that we organized a symposium on immobilized enzymes for the 166th National Meeting of the American Chemical Society. Appropriately, the symposium was jointly sponsored by the Division of Agricultural and Food Chemistry and the Division of Microbial Chemistry and Technology. Although there were at least half a dozen symposia at other meetings on various aspects of immobilized enzyme technology in the preceding ten months none had specifically addressed themselves to food and microbial processes and none had been held at a meeting such as the National ACS gathering, which is not only large but multidisciplinary. The enthusiastic response to this symposium prompted us, at the invita tion of Plenum Press, to publish the proceedings of this symposium.
Thermobacteriology In Food Processing
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Author : C. R. Stumbo
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Thermobacteriology In Food Processing written by C. R. Stumbo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
Enzymes In Food Processing
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Author :
language : en
Publisher:
Release Date : 2010
Enzymes In Food Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Enzymes categories.