Enzymes provides practical information in a straightforward non-technical manner for every food industry practitioner. It offers basic information concerning enzyme chemistry and their applications in food and beverage products and quick answers to enzyme questions.
- Basic concepts including enzyme activity, factors affecting the rate of enzyme reactions, and enzyme nomenclature.
- Commercial production, storage, handling, and use of enzymes.
- Enzyme reactions including enzyme-substrate interactions, enzymes that hydrolyze carbohydrates, enzymes that hydrolyze proteins, enzymes affecting fats and oils, and others.
- Basic principles of enzyme activity, types of assay methods, and specifications.
- Application of enzymes to baked products, including breads and low-moisture products.
- Enzyme applications for beverages, covering beer and ethanol production, wine, and fruit juice processing.
- Other applications, including commercial sweetener production, dairy applications, protein modification, and endogenous enzymes as processing indicators.
- Problem solving and new opportunities for enzymes.
This first-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes. Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and are explained in terms of both the beneficial and undesirable effects provided. Extensive appendixes, a complete glossary and an index are included for easy reference.
Enzymes is a valuable reference tool for a wide range of professionals, including:
- New Product Developers
- Quality Assurance Personnel
- Purchasing Agents
- Production Personnel
- Plant Managers and Supervisors
- Technical Sales Representatives
What Is an Enzyme?
Orientation of the Substrate by the Enzyme
Factors Affecting the Rate of Enzyme Reactions
Production, Storage, and Handling
Commercial Production of Enzymes
Storage of Enzymes
Handling and Use of Enzymes
Common Enzyme Reactions
Enzymes That Hydrolyze Carbohydrates
Enzymes That Hydrolyze Proteins
Enzymes Affecting Fats and Oils
Other Enzymatic Reactions
Analysis of Enzyme Activity
Types of Assay Methods
Application of Enzymes to Baked Products
Sources of Amylases
Enzyme Applications for Beverages
Beer and Ethanol Production
Fruit Juice Processing
Commercial Sweetener Production
Endogenous Enzymes as Processing Indicators
Choosing Enzymes for Specific Applications
An Approach to Solving Problems
New Opportunities for the Future
Appendix A. Amino Acid Side Chains
Appendix B. Description of Selected Enzymes
Appendix C. Major Biological Sources of Enzymes
Appendix D. Specific Enzyme Assay Techniques
"This is a great little book!...loads of basic and practical information...easy and interesting to read."
Publish Date: 1998
Format: 8" x 10" softcover
Images: 33 images
Publication Weight: 1 lbs
By Paul R. Mathewson