Enzymes in Food Processing

1. Front Matter

   Pages i-xii

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2. Fundamentals of enzyme activity

   • G. A. Tucker

   Pages 1-25

3. Enzymes in the food industry

   • A. J. Taylor, R. M. Leach

   Pages 26-40

4. Food enzymes and the new technology

   • P. W. Goodenough

   Pages 41-113

5. Enzymes in milk and cheese production

   • B. A. Law, P. W. Goodenough

   Pages 114-143

6. Enzymes in the meat industry

   • D. J. Etherington, R. G. Bardsley

   Pages 144-189

7. Enzymes in the baking industry

   • R. J. Hamer

   Pages 190-222

8. Enzymes in the production of beverages and fruit juices

   • A. G. H. Lea

   Pages 223-249

9. Enzymes in the starch and sugar industries

   • L. F. J. Woods, S. J. Swinton

   Pages 250-267

10. Enzymes in the processing of fats and oils

    • M. P. Tombs

    Pages 268-291

11. Enzymes as diagnostic tools

    • P. D. Patel

    Pages 292-314

12. Back Matter

    Pages 315-319

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Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

• enzyme
• enzymes
• food
• food processing
• processing

• University of Nottingham, UK

  G. A. Tucker

• Harris (Ipswich) Ltd, Suffolk, UK

  L. F. J. Woods

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