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Título:
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Enzymes in food and beverage processing
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Autores:
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ROBERT L. ORY, Editor científico ;
ALLEN J. ANGELO, Editor científico
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Tipo de documento:
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texto impreso
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Editorial:
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Washington [ESTADOS UNIDOS] : American Chemical Society, 1977
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Colección:
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ACS Symposium Series, num. 47
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ISBN/ISSN/DL:
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1889
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Dimensiones:
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317 p. / il., gráficos, tablas
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Langues:
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Inglés
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Clasificación:
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660.634 (Tecnología de las enzimas)
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Clasificación:
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ALCOHOLES
ALIMENTOS
ENZIMAS
FRUTAS
MICROBIOLOGÍA
PROTEÍNAS
RECURSOS VEGETALES
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Resumen:
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Many desirable, or undesirable, changes in flavors and properties of fruits, vegetables, oilseeds, cereals, and uncooked animal products are catalyzed by one or more enzymes. Whether activated intentionally or not, these enzymes affect the ultimate quality of the food or beverage in which they are present. From the dawn of history man has used enzyme systems (albeit unknowingly) for food preservation, for fermentation, and for breadmaking. However, great advances made in enzyme chemistry over the past few decades have enabled food scientists to select specific enzymes to achieve a desired end product without the guesswork inherent in the older systems.
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ISBN :
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0-8412-0375-X
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