Author(s): Rastall, R. [Editor]

Correspondence address: Sch. of Food Biosci., Univ. of Reading, PO Box 226, Reading RG6 6AP, UK. E-mail r.a.rastall@reading.ac.uk

Publisher address: Abington Hall, Abington, Cambridge CB21 6AH, UK; Woodhead Publishing Ltd. Tel. +44 (0)1223 891358. Fax +44 (0)1223 893694. E-mail sales@woodhead-publishing.com. www.woodheadpublishing.com. Price GBP 125.00, USD 250.00, EUR 190.00

Publication Year: 2007

Refs: many ref.

Language(s): English

ISBN: 9781845691325

This book, intended as a standard reference text for food scientists, comprises 14 reviews by various authors on use of enzymes in the food industry. Each review is presented as an individual chapter, and the book is divided into 2 parts: discovery, improvement and production of enzymes and consumer attitudes towards their use in foods are considered in Part I (5 chapters) and the use of enzymes for specific food applications are discussed in Part II (9 chapters). The constituent chapters are entitled: Discovering new industrial enzymes for food applications (pp. 1–15, 34 ref.); Improving enzyme performance in food applications (pp. 16–42, many ref.); Industrial enzyme production for food applications (pp. 43–59, 58 ref.); Immobilized enzyme technology for food applications (pp. 60–84, many ref.); Consumer attitudes towards novel enzyme technologies in food processing (pp. 85–97, 24 ref.); Using cross-linking enzymes to improve textural and other properties of food (pp. 101–139, many ref.); Enzymatically modified whey protein and other protein-based fat replacers (pp. 140–159, many ref.); Enzymatic production of bioactive peptides from milk and whey proteins (pp. 160–182, many ref.); Production of flavours, flavour enhancers and other protein-based speciality products (pp. 183–204, 46 ref.); Applications of cold-adapted proteases in the food industry (pp. 205–214, 41 ref.); Health-functional carbohydrates – properties and enzymatic manufacture (pp. 215–242, many ref.); Flavorings and other value-added products from sucrose (pp. 243–269, many ref.); Production of structured lipids with functional health benefits (pp. 270–284, 43 ref.); and Lipase-catalyzed harvesting and/or enrichment of industrially and nutritionally important fatty acids (pp. 285–313, many ref.). A 6-pp. subject index is also included.

Section: Biotechnology

Keywords: BOOKS; CONSUMER ATTITUDES; CONSUMER RESPONSE; DEVELOPMENTS; ENZYMES; FOOD INDUSTRY; PROCESSING

Pages: xvi + 320pp.

Book

Accession number: 2008-06-Bg0824

Date added: 14-Apr-2008

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