Application of Enzymes in Food Processing (Second Edition)

Author: Tucker,
Publisher:
Publication Date: 2002-01-01
Features: The first part of the book introduces readers to the concept and characteristics of enzymes, as well as their general applications and limitations in food processing. Then, the book dedicates a substantial portion to explaining new technologies and how these technologies expand the applications of enzymes in food processing. The second part of the book provides an overview of the current applications of enzymes in the food industry, categorized by relevant food types, and also highlights the potential growth of enzyme applications in the future. For those in the food industry who wish to understand the potential of biotechnology, as well as newcomers to the industry seeking a comprehensive understanding of enzyme applications, this book will be useful. It is also suitable for food science students, including advanced undergraduates and graduate students, as it offers new application information and explores the potential for future growth in applications.