Enzymes in food technology

A source of technical and practical information on enzymes, their nature and classification, and their uses in food processing and production

Enzymes are highly efficient catalysts. They facilitate chemical reactions under relatively mild conditions, reactions that would otherwise require conditions that could damage or destroy the end product or which would require significant input of energy. This book has two objectives. First to provide a basic grounding for those not experienced in the use of enzymes, and second to provide a state-of-the-art account of the uses of enzyme technology as applied to food and drink.

After an introduction to the nature and nomenclature of enzymes, chapters describe the basic theory of and practical application of exogenous enzymes in food and drink, and how enzymes can improve the use of raw materials or the efficiency of food processes. It does this by looking in turn at a series of applications including cereal products, beer and wine, dairy products, and fruits and fruit juices. The final chapter looks at enzyme production systems, including the use of conventional and genetic modification approaches.

Based on contributions from an international panel of authors, led by Barry Law (Food Science Australia) and Robert Whitehurst (Kerry SPP, UK), this book will be of value to any food scientist and technologist with an interest in enzymes and their use in food processing.

Contents

• The nature of enzymes and their action in foods
• Enzymes for bread, pasta and noodle products
• Enzymes in brewing
• Enzymes in wine production
• Enzymes in the manufacture of dairy products
• Enzymic modification of food protein
• Enzymes in fruit and vegetable juice extraction
• Enzymes in fruit processing
• Enzymes in starch modification
• Commercial enzyme production and genetic modification of source organisms

Hardback book 255 pages