Enzymes in Food TechnologyAuthor:
Publisher: CRC Press
Publish date: December 2001
Includes illustrative case examples to use for future product development Presents a chapter on the health and safety issue of occupational allergy to enzymes Covers the production of enzymes, including genetic modification of source organisms Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and packaged for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.