Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>Resources>Books>This Book
  Books
Scientific News
Microbial Analysis of MilkTrucks
A microbial study of milk trucks aims to improve dairy food safety and quality.
FDA Isolates Hepatitis A Outbreak Origin
The FDA and CDC are aiding the Hawaii Department of Health investigation into hepatitis A virus (HAV) infections linked to imported scallops.
MRSA – Just Add Salt
Scientists have discoved a new way to attack Staphylococcus aureus through salt content mechanisms
Frankfurter Fraud: Finding Out What’s In Your Hot Dog
Scientists have developed a technique to test the meat content of Frankfurters.
How Cloud Connectivity Can Combat the Reproducibility Crisis
This infographic explains the reproducibility crisis, and how cloud connectivity can help overcome this problem.
Genome Sequencing May Help Avert Banana Armageddon
Researchers at the University of California, Davis, and in the Netherlands have discovered how three fungal diseases have evolved into a lethal threat to the world’s bananas.
EMA: Reduce Colistin Use in Animals
The EMA has updated its 2013 advice on the use in animals of colistin.
Food Risk Assessment: Malachite Green
EFSA’s Panel on Contaminants in the Food Chain assessed the risks to consumers from malachite green in food.
Stats Improve Insight of Nanoparticle Risks
Study concuded that through statistical methods it is possible to improve the risk assessment of nanoparticles.
BMAA Implicated in Neuro-Diseases
The neurotoxin BMAA is suspected to play a role in Alzheimer’s and Parkinson’s disease.
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
3,300+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
5,000+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!