Электронная книга: Oort Maarten Van «Enzymes in Food Technology»
|
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. Издательство: "John Wiley&Sons Limited"
ISBN: 9781444309942 электронная книга Купить за 19664.04 руб и скачать на Litres |
Другие книги схожей тематики:
| Автор | Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|---|
| Smith Jim | Food Additives Data Book | The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine… — John Wiley&Sons Limited, электронная книга Подробнее... | 27394.64 | электронная книга | |
| Ravishankar V Rai | Advances in Food Biotechnology | The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual… — John Wiley&Sons Limited, электронная книга Подробнее... | 19690.96 | электронная книга | |
| Joyce Boye I. | Nutraceutical and Functional Food Processing Technology | For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products… — John Wiley&Sons Limited, электронная книга Подробнее... | 15903.39 | электронная книга | |
| Ferrentino Giovanna | Dense Phase Carbon Dioxide. Food and Pharmaceutical Applications | Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its… — John Wiley&Sons Limited, электронная книга Подробнее... | 17166.53 | электронная книга | |
| Shang-Tian Yang | Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels, Chemicals, and Polymers | Sets the stage for large-scale production of biofuels and bio-based chemicals In response to diminishing supplies as well as the environmental hazards posed by fossil fuels and petrochemicals… — John Wiley&Sons Limited, электронная книга Подробнее... | 11968.57 | электронная книга |
См. также в других словарях:
Food fortification — or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It can be purely a commercial choice to provide extra nutrients in a food, or sometimes it is a public health policy which aims to reduce… … Wikipedia
food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… … Universalium
food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… … Universalium
Food preservation — Canadian World War I poster encouraging people to preserve food for the winter … Wikipedia
frozen prepared food — Introduction any of the complete meals or portions of meals that are precooked, assembled into a package, and frozen for retail sale. They are popular among consumers because they provide a diverse menu and are convenient to prepare. A… … Universalium
Genetically modified food — Genetically modified foods (GM foods or GMO foods) are foods derived from genetically modified organisms (GMOs). Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These… … Wikipedia
