Novel enzyme technology for food applications / edited by Robert Rastall.

Contributor(s):

Series: Woodhead Publishing in food science, technology, and nutrition2007Description: 1 online resource (xvi, 320 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781845693718
184569371X
1845691326
9781845691325

Uniform titles:

CRC Press Online.

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Novel enzyme technology for food applicationsLOC classification:

TP456.E58 N684 2007

Online resources:

Click here to access online

Contents:

pt. 1. Principles of industrial enzyme technology -- pt. 2. Novel enzyme technology for food applications.

Summary: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymesDiscusses ways of producing higher quality food productsExplores the improvement and production of enzymes.

Item type:

eBooks

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Includes bibliographical references and index.

pt. 1. Principles of industrial enzyme technology -- pt. 2. Novel enzyme technology for food applications.

Print version record.

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymesDiscusses ways of producing higher quality food productsExplores the improvement and production of enzymes.

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