Enzymes in Food Technology, 2nd EditionISBN: 978-1-4051-8366-6
Hardcover
384 pages
December 2009, Wiley-Blackwell
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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- Extensively revised second edition containing five brand new
chapters
- Examines the potential of enzyme technology to reduce or
remove the precursor of dangerous acrylamides in foods
- Contains a chapter on enzymic interesterification of fat blends, which can be employed as a non-trans route to attaining desired fat rheology
Related Titles
General Food Processing, Production & Manufacture
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