Enzymes in food processing / edited by Tilak Nagodawithana, Gerald Reed.

3rd ed.
  • San Diego, California ; London : Academic Press, 1993.
  • ©1993
1 online resource (507 p.)


  • Food science and technology international series. [More in this series]
  • Food Science and Technology International Series
Summary note
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit
Description based upon print version of record.
Bibliographic references
Includes bibliographical references and index.
Source of description
Description based on print version record.
Language note
  • Front Cover; Enzymes in Food Processing; Copyright Page; Table of Contents; FOOD SCIENCE AND TECHNOLOGY; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Introduction; GERALD REED; CHAPTER 2. General Characteristics of Enzymes; I. Introduction; II. Primary Features of Enzymes and Enzyme Reactions; III. Nomenclature; IV. Enzyme Kinetics; V. Inhibition; VI. Cofactors; VII. Enzyme Assays and Units; References; CHAPTER 3. Environmental Effects on Enzyme Activity; I. Introduction; II. Effect of pH; III. Effect of the Aqueous Environment
  • V. Effect of Other Environmental ConditionsVI. Summary; References; CHAPTER 4. Modern Methods of Enzyme Expression and Design; I. Summary; II. Background; III. Genetic Engineering; IV. Commercialization of Genetically Engineered Products; V. Implications for the Future; Supplemental Reading; References; CHAPTER 5. Immobilized Enzymes; I. Introduction; II. Immobilization Methods; III. Effects of Immobilization; IV. Applications; V. Free or Immobilized Enzyme?; References; CHAPTER 6. Carbohydrases; I. Introduction; II. Food-Processing Carbohydrases; References; CHAPTER 7. Proteases
  • I. IntroductionII. Substrates; III. Enzymes; IV. General Issues in Protein Hydrolysis Processes; V. Individual Proteases; VI. Summary of the Food Uses of Proteases; References; CHAPTER 8. Lipases; SVEN ERIK GODTFREDSEN; References; CHAPTER 9. Oxidoreductases; I. Polyphenol Oxidase; II. Peroxidase; III. Lactoperoxidase; IV. Catalase; V. Sulfhydryl Oxidase; VI. Glucose Oxidase; VII. Pyranose Oxidase; VIII. Xanthine Oxidase; IX. Lipoxygenase; X. Dehydrogenases; References; CHAPTER 10. Applications of Oxidoreductases; I. Alcohol Oxidase; II. Catalase; III. Glucose Oxidase /Catalase
  • IV. LactoperoxidaseV. Sulfhydryl Oxidase; References; CHAPTER 11. Milling and Baking; I. Introduction; II. Enzymes in Flour; III. Use in the Baking Industry; IV. Conclusion; References; CHAPTER 12. Starches, Sugars, and Syrups; I. Introduction; II. Starch Production and Application; III. Sweetener and Syrup Production; IV. Applications of Sweeteners and Syrups; References; CHAPTER 13. Dairy Products; I. Natural Enzymes of Milk; II. Milk Clotting; III. Cheese Ripening; IV. Lactase; V. Hydrogen Peroxide and Catalase Treatment; VI. Miscellaneous Application of Enzymes in Dairy Processing
  • ReferencesCHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture; I. Introduction; II. Pectic Substances and Pectic Enzymes; III. Occurrence and Microbial Production of Pectic Enzymes; IV. Food-Processing-Related Properties of Pectic Enzymes; V. Methods Used in Technological Pectic Enzyme Research; VI. Use of Commercial Fungal Enzymes as Processing Aids; VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp; VIII. Technological Functions of Endogenous Pectic Enzymes; References; CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement
  • I. Introduction
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