Author: Henrik Hauch Nielsen
Publisher: Nordic Council of Ministers
ISBN: 9789289303712
Category : Fishery products
Languages : en
Pages : 54

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Author: Guđmundur Stefánsson
Publisher: Nordic Council of Ministers
ISBN: 9789291207558
Category : Herring
Languages : en
Pages : 76

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Author: Tilak Nagodawithana
Publisher: Elsevier
ISBN: 008057145X
Category : Technology & Engineering
Languages : en
Pages : 507

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Book Description
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing. - Covers genetic modification of enzymes in the food industry - Discuss enzyme function and dependence on environmental parameters - Explores practical applications of food enzymes in industry

Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900

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Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 348

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Author: Keith H. Steinkraus
Publisher: United Nations University Press
ISBN: 9788970530031
Category : Science
Languages : en
Pages : 340

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Author:
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 1202

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Author:
Publisher: Nordic Council of Ministers
ISBN: 9789291207718
Category : Fishes
Languages : en
Pages : 210

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Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 262

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Author: Hanna Staroszczyk
Publisher: CRC Press
ISBN: 1000864545
Category : Technology & Engineering
Languages : en
Pages : 561

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Book Description
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.