Designed as a food science textbook, this volume looks at the use of enzymes in food and beverage industries. It is divided into four sections. The first looks at the basics of enzyme structure and function, and genetic engineering of enzymes for the industry. The second looks at the use of enzymes in specific areas: bakeries, candy-making, starch, oil, and lipid processing, beverages, dairy industry, and so on. The third looks at recent industry developments involving enzymes, such as nutraceuticals, probiotics, and the use of enzymes to process food and beverage industry waste products. The final section looks at future developments in the industry. Annotation ©2016 Ringgold, Inc., Portland, OR (protoview.com)
In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives.
Number of Pages: 539
Sub-Genre: Food Science
Publisher: Taylor & Francis
Street Date: October 23, 2015
Item Number (DPCI): 247-50-8861