Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>Resources>Books>This Book
  Books
Scientific News
Bird Flu Confirmed in the Netherlands
An outbreak of H5 avian influenza was confirmed in the Flevoland province of the Netherlands.
Pasteurised Bacterium Reduces Obesity and Diabetes
Researchers have discovered that an intestinal bacterium provides a lasting effect on the intestinal barrier.
Failings in Conveying Risks of Undercooked Meat
A study has found that restaurants do not communicate the risks of eating undercooked meats.
Accelerating the Detection of Foodborne Bacterial Outbreaks
The speed of diagnosis of foodborne bacterial outbreaks could be improved by a new technique developed by researchers at the Georgia Institute of Technology.
Sweet Tooth Science - Chocolate Antioxidants
Researchers develop a faster and cheaper method to test for antioxidants in chocolate.
Food Additives Promote Inflammation, Colon Cancer
Dietary emulsifiers promoted colon cancer in a mouse model by altering gut microbes and increasing gut inflammation.
Detecting Food Contaminants with a Smartphone
Researchers aim to develop a novel food safety monitoring method using a smartphone.
Alarming Glyphosate Levels Found in Foods
Glyphosate has been found at alarming levels in a wide range of best-selling foods across the U.S.
Are Sweeteners as Natural as We Think?
New research study supports stevia’s naturality by identifying nine required molecules present in the dried stevia leaf.
Pre-Cut Salad May Encourage Growth of Salmonella
Study suggests damage to produce in bagged salads encourage the presence of Salmonella.
Scroll Up
Scroll Down

Enzymes in Food Technology, 2nd Edition
Bookmark and Share

Robert J. Whitehurst (Editor), Maarten Van Oort (Editor), published by Wiley-Blackwell
ISBN: 978-1-4051-8366-6


The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods.

Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Genetic modification of source organisms (GMO) has been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has the potential to produce purer, more targeted products without unwanted side activities, and a chapter is also included on this important new topic. Authors have been selected not only for their practical working knowledge of enzymes but also for their infectious enthusiasm for the subject.

The book is aimed at food scientists and technologists, ingredients suppliers, geneticists, analytical chemists and quality assurance personnel.

Further Information


SELECTBIO

SELECTBIO Market Reports
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
4,000+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
5,300+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!