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Author: Henrik Hauch Nielsen
Publisher: Nordic Council of Ministers
ISBN: 9789289303712
Category : Fishery products
Languages : en
Pages : 54
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Book Description
Author: Henrik Hauch Nielsen
Publisher: Nordic Council of Ministers
ISBN: 9789289303712
Category : Fishery products
Languages : en
Pages : 54
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Book Description
Author: Guđmundur Stefánsson
Publisher: Nordic Council of Ministers
ISBN: 9789291207558
Category : Herring
Languages : en
Pages : 76
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Book Description
Author: Guðmundur Stefánsson
Publisher:
ISBN:
Category : Atlantic herring
Languages : en
Pages : 40
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Book Description
Author: Martti Kiesvaara
Publisher:
ISBN: 9789513801878
Category : Fishery products
Languages : en
Pages : 99
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Book Description
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: Martti Kiesvaara
Publisher:
ISBN:
Category :
Languages : sv
Pages : 99
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Book Description
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398487
Category : Business & Economics
Languages : en
Pages : 900
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Book Description
Author: Curtis
Publisher: BRILL
ISBN: 9004377263
Category : History
Languages : en
Pages : 253
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Book Description
Fermented fish products fulfilled multiple functions in Graeco-Roman society. They were a source of nutrition, a medicine with both dietetic and therapeutic value, and a commodity of trade. Their production and commerce provided employment, even wealth, for many individuals in the western and eastern provinces of the Roman Empire. The work defines ancient salt-fish products and clarifies their relationship with modern counterparts. Following discussion of the perceived and actual utility of these products in human and veterinary medicine, the author, employing literary, archaeological, epigraphical, papyrological, and numismatic evidence, provides a province- by-province survey of the areas which produced and exported them. The book closes with a discussion of the social status of those involved in their manufacture and trade, the methods used to market them and their fate in the post- classical period. This study explores an important facet of the Roman economy having continuity with the modern world.
Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 348
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Book Description
Author: Keith H. Steinkraus
Publisher: United Nations University Press
ISBN: 9788970530031
Category : Science
Languages : en
Pages : 340
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Book Description
