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Título:
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Food related enzymes
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Autores:
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WHITAKER, JOHN R., Autor
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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, 1974
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Colección:
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Advances in Chemistry Series, num. 136
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ISBN/ISSN/DL:
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1782
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Dimensiones:
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349 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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ALIMENTOS
ALMACENAMIENTO DE ALIMENTOS
ANÁLISIS
ENZIMAS
PREPARACIÓN
SEGURIDAD ALIMENTARIA
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Resumen:
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This review discusses enzymes that are indigenous to or added to foods and that alter the perception of those foods in both desired and undesired ways. Few enzymes have been commercialized for processing foods because the costs associated with optimizing manufacturing procedures and establishing product safety are often too high considering the market potential. Commercial enzyme preparations must have performance in relation to cost, properties compatible with use conditions, shelf stability, and controllable activity. Present enzyme preparations are predominantly used for a single activity, but there is interest in using enzyme systems for foods and food ingredient modifications. Changes in the nature of foods being marketed (e.g., processed vs. fresh) present many new problems that may be resolved with enzymes. A short annotated bibliography is included.
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ISBN :
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0-8412-0209-5
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