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Wiley-Blackwell Enzymes in Food Technology: No. 8 (Sheffield Food Technology)

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£111.99 £106.39 £108.63 £110.87 £113.11 £115.35 £117.59 07 October 2024 20 March 2025 01 September 2025 12 February 2026 27 July 2026

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Description

This book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they 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 organoleptic, sensory and shelf life qualities of foods. A chapter is included on the culture and manufacture of enzymes in commercial quantities, together with the role that genetic engineering has to play in their further development.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
01 January 2002
Listed Since
08 January 2007

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