Enzymes in Food Technology, 2nd Edition

Robert J. Whitehurst (Editor), Maarten Van Oort (Editor)

ISBN: 978-1-4051-8366-6

Hardcover

384 pages

December 2009, Wiley-Blackwell

List Price:	US $262.00
Government Price:	US $181.08
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1. Introduction (M. van Oort).

2. GMO and Protein Engineering (X. Liu).

3. Production of Industrial Enzymes (T. Dodge).

4. Asparaginase – an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen).

5. Enzymes in Dairy Product Manufacture (B. Law).

6. Enzymes in Bread Making (M. van Oort).

7. Enzymes Non Bread Wheat Based Foods (C. H.M. van Benschop J. D. R. Hille).

8. Brewing with Enzymes (D. Goode, E. Lalor).

9. Enzymes in Potable Alcohol and Wine Production (A. Bruchmann, C. Fauveau).

10. Enzymes in Fish Processing (S. Benjakul, S. Klomklao, B. Simpson).

11. Enzymes in Fruit and Vegetable Processing and Juice Extraction (C. Grassin, Y. Coutel).

12. Enzymes in Meat Processing (R. Lantto, K. Kruus, E. Puolanne, K. Honkapää, K. Roininen, J.Buchert).

13. Enzymes in Protein Modification (P. M. Nielsen).

14. Starch Processing Enzymes (M. J. E. C. van der Maarel).

15. Lipases for the Production of Food Components (D. Cowan).