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Author : Gerald Reed
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.3/5 (91 download)
Download or read book Enzymes in Food Processing written by Gerald Reed and published by . This book was released on 1966 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Parmjit S. Panesar
Publisher : I. K. International Pvt Ltd
ISBN 13 : 9380026331
Total Pages : 385 pages
Book Rating : 4.3/5 (8 download)
Download or read book Enzymes in Food Processing written by Parmjit S. Panesar and published by I. K. International Pvt Ltd. This book was released on 2010 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Gerald Reed
Publisher : Elsevier
ISBN 13 : 0323161545
Total Pages : 590 pages
Book Rating : 4.3/5 (231 download)
Download or read book Enzymes in Food Processing written by Gerald Reed and published by Elsevier. This book was released on 2012-12-02 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Robert J. Whitehurst
Publisher : John Wiley & Sons
ISBN 13 : 9781444309942
Total Pages : 384 pages
Book Rating : 4.3/5 (99 download)
Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2009-09-03 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Author : Gregory A. Tucker
Publisher : Springer Science & Business Media
ISBN 13 : 1461521475
Total Pages : 329 pages
Book Rating : 4.4/5 (615 download)
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Author : Helmut Uhlig
Publisher : John Wiley & Sons
ISBN 13 : 9780471196600
Total Pages : 470 pages
Book Rating : 4.1/5 (966 download)
Download or read book Industrial Enzymes and Their Applications written by Helmut Uhlig and published by John Wiley & Sons. This book was released on 1998-04-06 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: * Ein ma?gebender Katalog technischer Enzyme, ihrer Charakteristika und industriellen Verwendung. * Durch die leicht verstandliche Einfuhrung zu jedem Kapitel sowie die Beschreibung der technischen Enzyme ist dieses Werk auch fur Neulinge auf diesem Gebiet mit fehlendem wissenschaftlichen Hintergrund bestens geeignet. * Enthalten sind Informationen uber konkurrierende Enzymprodukte, so da? der Leser aufgrund dieses Wissens Enzyme fur bestimmte Zwecke auswahlen kann. * Sehr praxisorientiert, mit mehr als 100 Abbildungen, die genau zeigen, wie Enzymcharakteristika entwickelt werden. In jedem Kapitel finden sich zum besseren Verstandnis der technischen Seite Flie?diagramme. * Spezielle Kapitel fur die Leder, Back-, Saft- und Weinindustrie (Die wichtigsten Verbraucher industrieller Enzyme); einschlie?lich einem geschichtlichen Abri? uber die Verwendung von Enzymen in der Industrie * Au?erdem enthalten: Gesetzesvorschriften zum Einsatz industrieller Enzyme. (01/98)
Author : Henry Wieland
Publisher : William Andrew
ISBN 13 :
Total Pages : 296 pages
Book Rating : 4.0/5 ( download)
Download or read book Enzymes in Food Processing and Products written by Henry Wieland and published by William Andrew. This book was released on 1972 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. G. Birch
Publisher : Springer Science & Business Media
ISBN 13 : 9401167400
Total Pages : 302 pages
Book Rating : 4.4/5 (11 download)
Download or read book Enzymes and Food Processing written by G. G. Birch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Abhishek Dutt Tripathi
Publisher : Springer Nature
ISBN 13 : 9811912882
Total Pages : 490 pages
Book Rating : 4.8/5 (119 download)
Download or read book Novel Food Grade Enzymes written by Abhishek Dutt Tripathi and published by Springer Nature. This book was released on 2022-09-21 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
Author : C. R. Stumbo
Publisher : Elsevier
ISBN 13 : 0080886477
Total Pages : 350 pages
Book Rating : 4.0/5 (88 download)
Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo and published by Elsevier. This book was released on 2013-10-22 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Alfred Olson
Publisher : Springer Science & Business Media
ISBN 13 : 1468420887
Total Pages : 269 pages
Book Rating : 4.4/5 (684 download)
Download or read book Immobilized Enzymes in Food and Microbial Processes written by Alfred Olson and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Miloslav Rechcigl
Publisher : CRC Press
ISBN 13 : 1000694372
Total Pages : 693 pages
Book Rating : 4.0/5 (6 download)
Download or read book Handbook of Nutritive Value of Processed Food written by Miloslav Rechcigl and published by CRC Press. This book was released on 2019-07-16 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.
Author : Wayne H. Pitcher
Publisher : Springer
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.3/5 (91 download)
Download or read book IMMOBILIZED ENZYMES FOR FOOD PROCESSING written by Wayne H. Pitcher and published by Springer. This book was released on 1980-11-04 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ashok Pandey
Publisher : Springer Science & Business Media
ISBN 13 : 9780387292946
Total Pages : 774 pages
Book Rating : 4.2/5 (929 download)
Download or read book Enzyme Technology written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2006-04-28 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher Description
Author : Thomas E. Furia
Publisher : CRC Press
ISBN 13 : 9780849305436
Total Pages : 422 pages
Book Rating : 4.3/5 (54 download)
Download or read book CRC Handbook of Food Additives, Second Edition written by Thomas E. Furia and published by CRC Press. This book was released on 1980-07-29 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Douglas M. Considine
Publisher : Springer Science & Business Media
ISBN 13 : 1468485113
Total Pages : 2324 pages
Book Rating : 4.4/5 (684 download)
Download or read book Foods and Food Production Encyclopedia written by Douglas M. Considine and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 2324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : N.A.M. Eskin
Publisher : Elsevier
ISBN 13 : 032315896X
Total Pages : 253 pages
Book Rating : 4.3/5 (231 download)
Download or read book Biochemistry of Foods written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
