2. Auflage - November 2009
169,- Euro
2009. 384 Seiten, Hardcover
- Fachbuch -
ISBN-10: 1-4051-8366-7
ISBN-13: 978-1-4051-8366-6 - John Wiley & Sons

Preis inkl. Mehrwertsteuer zzgl. Versandkosten.





Probekapitel

Kurzbeschreibung
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. Five new chapters highlight advances made in the field over recent years, including the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Another new chapter is included on the roles of genetic modification and protein engineering technology to produce purer, more targeted enzyme products.

Aus dem Inhalt
Introduction. (R.J.Whitehurst & Dr Maarten van Oort).

1. Enzymes in Brewing. (Eoin Lalor and Declan Good)

2. GMO and Protein Engineering. (Xiaoli Liu)

3. Enzymes in Bread making. (Maarten van Oort)

4. Enzymes in Protein Modification. (Per Munk Nielsen)

5. Enzymes in Oils and Fats. (David Cowan)

6. Enzymes in Flour Confectionery. (Jan Hille and Carolien van Benschop)

7. Enzymes in Meat Processing. (Kristiina Kruus)

8. Enzymes for Acrylamide Reduction/Prevention. (Beate Kornbrust)

9. Enzymes in Starch Modification. (Jan Delcour and Christophe Courtin)

10. Enzymes in Wine & Alcohol Production. (Andreas Bruchmann and Céline Fauveau)

11. Enzymes in Fruit & Vegetable Processing and Juice Extraction. (Catherine Grassin & Yves Coutel)

12. Enzymes in Fish Processing. (Benjamin K. Simpson, Soottawat Benjakul and Sappasith Klomklao)

13. Enzyme Production.(Tim Dodge with Gopal Chotani, Caroline Peres, Meng Heng, Michael Bodo, Douglas Dale)

14. Enzymes in Dairy Processing. (Barry Law)