Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and "packaged" for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events ...
Read More
Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and "packaged" for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good. Very good, clean, tight condition. Text free of marks. Professional book dealer since 1999. All orders are processed promptly and carefully packaged with tracking.
