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e-book

Enzymes in Food Processing (1966) (Cód: 9580832)

Gerald Reed

ELSEVIER S&T

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Enzymes in Food Processing (1966)

R$212,60

Descrição

Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers.
The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes.
Food technologists, microbiologists, and enzyme chemists will find this book invaluable.

Características

Peso 0.00 Kg
Produto sob encomenda Sim
Marca ELSEVIER S&T
Número de Páginas 496 (aproximado)
Idioma 337
Acabamento e-book
Territorialidade Internacional
Formato Livro Digital Pdf
Gratuito Não
Proteção Drm Sim
Tamanho do Arquivo 58605
Início da Venda 01/01/1966
Código do Formato Pdf
Cód. Barras 9780323163071
Ano da Publicação 1966
AutorGerald Reed