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Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
| Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | San Diego, California ; ; London : , : Academic Press, , 1993 |
| Descrizione fisica | 1 online resource (507 p.) |
| Disciplina | 664/.024 |
| Collana | Food Science and Technology International Series |
| Soggetto topico |
Enzymes - Industrial applications
Food industry and trade |
| ISBN | 1-4933-0165-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Enzymes in Food Processing; Copyright Page; Table of Contents; FOOD SCIENCE AND TECHNOLOGY; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Introduction; GERALD REED; CHAPTER 2. General Characteristics of Enzymes; I. Introduction; II. Primary Features of Enzymes and Enzyme Reactions; III. Nomenclature; IV. Enzyme Kinetics; V. Inhibition; VI. Cofactors; VII. Enzyme Assays and Units; References; CHAPTER 3. Environmental Effects on Enzyme Activity; I. Introduction; II. Effect of pH; III. Effect of the Aqueous Environment
V. Effect of Other Environmental ConditionsVI. Summary; References; CHAPTER 4. Modern Methods of Enzyme Expression and Design; I. Summary; II. Background; III. Genetic Engineering; IV. Commercialization of Genetically Engineered Products; V. Implications for the Future; Supplemental Reading; References; CHAPTER 5. Immobilized Enzymes; I. Introduction; II. Immobilization Methods; III. Effects of Immobilization; IV. Applications; V. Free or Immobilized Enzyme?; References; CHAPTER 6. Carbohydrases; I. Introduction; II. Food-Processing Carbohydrases; References; CHAPTER 7. Proteases I. IntroductionII. Substrates; III. Enzymes; IV. General Issues in Protein Hydrolysis Processes; V. Individual Proteases; VI. Summary of the Food Uses of Proteases; References; CHAPTER 8. Lipases; SVEN ERIK GODTFREDSEN; References; CHAPTER 9. Oxidoreductases; I. Polyphenol Oxidase; II. Peroxidase; III. Lactoperoxidase; IV. Catalase; V. Sulfhydryl Oxidase; VI. Glucose Oxidase; VII. Pyranose Oxidase; VIII. Xanthine Oxidase; IX. Lipoxygenase; X. Dehydrogenases; References; CHAPTER 10. Applications of Oxidoreductases; I. Alcohol Oxidase; II. Catalase; III. Glucose Oxidase /Catalase IV. LactoperoxidaseV. Sulfhydryl Oxidase; References; CHAPTER 11. Milling and Baking; I. Introduction; II. Enzymes in Flour; III. Use in the Baking Industry; IV. Conclusion; References; CHAPTER 12. Starches, Sugars, and Syrups; I. Introduction; II. Starch Production and Application; III. Sweetener and Syrup Production; IV. Applications of Sweeteners and Syrups; References; CHAPTER 13. Dairy Products; I. Natural Enzymes of Milk; II. Milk Clotting; III. Cheese Ripening; IV. Lactase; V. Hydrogen Peroxide and Catalase Treatment; VI. Miscellaneous Application of Enzymes in Dairy Processing ReferencesCHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture; I. Introduction; II. Pectic Substances and Pectic Enzymes; III. Occurrence and Microbial Production of Pectic Enzymes; IV. Food-Processing-Related Properties of Pectic Enzymes; V. Methods Used in Technological Pectic Enzyme Research; VI. Use of Commercial Fungal Enzymes as Processing Aids; VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp; VIII. Technological Functions of Endogenous Pectic Enzymes; References; CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement I. Introduction |
| Record Nr. | UNINA-9910789582503321 |
| San Diego, California ; ; London : , : Academic Press, , 1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed
| Enzymes in food processing / / edited by Tilak Nagodawithana, Gerald Reed |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | San Diego, California ; ; London : , : Academic Press, , 1993 |
| Descrizione fisica | 1 online resource (507 p.) |
| Disciplina | 664/.024 |
| Collana | Food Science and Technology International Series |
| Soggetto topico |
Enzymes - Industrial applications
Food industry and trade |
| ISBN | 1-4933-0165-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Enzymes in Food Processing; Copyright Page; Table of Contents; FOOD SCIENCE AND TECHNOLOGY; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Introduction; GERALD REED; CHAPTER 2. General Characteristics of Enzymes; I. Introduction; II. Primary Features of Enzymes and Enzyme Reactions; III. Nomenclature; IV. Enzyme Kinetics; V. Inhibition; VI. Cofactors; VII. Enzyme Assays and Units; References; CHAPTER 3. Environmental Effects on Enzyme Activity; I. Introduction; II. Effect of pH; III. Effect of the Aqueous Environment
V. Effect of Other Environmental ConditionsVI. Summary; References; CHAPTER 4. Modern Methods of Enzyme Expression and Design; I. Summary; II. Background; III. Genetic Engineering; IV. Commercialization of Genetically Engineered Products; V. Implications for the Future; Supplemental Reading; References; CHAPTER 5. Immobilized Enzymes; I. Introduction; II. Immobilization Methods; III. Effects of Immobilization; IV. Applications; V. Free or Immobilized Enzyme?; References; CHAPTER 6. Carbohydrases; I. Introduction; II. Food-Processing Carbohydrases; References; CHAPTER 7. Proteases I. IntroductionII. Substrates; III. Enzymes; IV. General Issues in Protein Hydrolysis Processes; V. Individual Proteases; VI. Summary of the Food Uses of Proteases; References; CHAPTER 8. Lipases; SVEN ERIK GODTFREDSEN; References; CHAPTER 9. Oxidoreductases; I. Polyphenol Oxidase; II. Peroxidase; III. Lactoperoxidase; IV. Catalase; V. Sulfhydryl Oxidase; VI. Glucose Oxidase; VII. Pyranose Oxidase; VIII. Xanthine Oxidase; IX. Lipoxygenase; X. Dehydrogenases; References; CHAPTER 10. Applications of Oxidoreductases; I. Alcohol Oxidase; II. Catalase; III. Glucose Oxidase /Catalase IV. LactoperoxidaseV. Sulfhydryl Oxidase; References; CHAPTER 11. Milling and Baking; I. Introduction; II. Enzymes in Flour; III. Use in the Baking Industry; IV. Conclusion; References; CHAPTER 12. Starches, Sugars, and Syrups; I. Introduction; II. Starch Production and Application; III. Sweetener and Syrup Production; IV. Applications of Sweeteners and Syrups; References; CHAPTER 13. Dairy Products; I. Natural Enzymes of Milk; II. Milk Clotting; III. Cheese Ripening; IV. Lactase; V. Hydrogen Peroxide and Catalase Treatment; VI. Miscellaneous Application of Enzymes in Dairy Processing ReferencesCHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture; I. Introduction; II. Pectic Substances and Pectic Enzymes; III. Occurrence and Microbial Production of Pectic Enzymes; IV. Food-Processing-Related Properties of Pectic Enzymes; V. Methods Used in Technological Pectic Enzyme Research; VI. Use of Commercial Fungal Enzymes as Processing Aids; VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp; VIII. Technological Functions of Endogenous Pectic Enzymes; References; CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement I. Introduction |
| Record Nr. | UNINA-9910814427203321 |
| San Diego, California ; ; London : , : Academic Press, , 1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||