Series Editor:
Steve Taylor, University of Nebraska, Lincoln, NE, USA
Edited by
Tilak Nagodawithana, Research and Development, Universal Foods Corporation, Milwaukee, Wisconsin, USA
Gerald Reed, Milwaukee, Wisconsin
Description
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of
food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well
as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme
characterization, a discussion of different 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, and beer. Unlike earlier editions, it provides
basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this
edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties
of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing
industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This
treatise provides a comprehensive treatment of enzymes used in food processing.
Included in series
Food Science and Technology
Audience:
Enymes in Food Processing, Third Edition, is intended for food technologists and will also be a value to microbiologists and chemists.
