An informed overview, at professional and reference level, of enzyme applications in food technology. Authors highlight the widespread use of enzymes in food processing improvement and innovation, and explain how enzymes bring advantages. The emphasis is on enzymes produced, formulated and packaged for exogenous applications, rather than on manipulation of the indigenous enzymes in food raw materials. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials ...
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An informed overview, at professional and reference level, of enzyme applications in food technology. Authors highlight the widespread use of enzymes in food processing improvement and innovation, and explain how enzymes bring advantages. The emphasis is on enzymes produced, formulated and packaged for exogenous applications, rather than on manipulation of the indigenous enzymes in food raw materials. 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 nutritional, sensory and shelf life qualities of foods.
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Add this copy of Enzymes in Food Technology to cart. $33.33, like new condition, Sold by Dinah Moe's Bookshop rated 4.0 out of 5 stars, ships from Clayton, MO, UNITED STATES, published 2009 by Wiley-Blackwell.
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