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Enzymes in food processing
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Enzymes in food processing

Author: Tilak W Nagodawithana; Gerald Reed
Publisher: San Diego : Academic Press, ©1993.
Series: Food science and technology
Edition/Format: Book : English : 3rd ed
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Tilak W Nagodawithana; Gerald Reed
ISBN: 0125136307 9780125136303
OCLC Number: 27034539
Description: xxiv, 480 p. : ill. ; 25 cm.
Contents: General characteristics of enzymes ; Environmental effects on enzyme activity / Kirk L. Parkin -- Modern methods of enzyme expression and design / Jo Wegstein and Henry Heinsohn -- Immobilized enzymes / Patrick Adlercreutz -- Carbohydrases / Ramunas Bigelis -- Proteases / Jens Adler-Nissen -- Lipases / Sven Erik Godtfredsen -- Oxidoreductases / Frank E. Hammer -- Applications of oxidoreductases / Thomas Szalkucki -- Milling and baking / Bruno G. Sproessler -- Starches, sugars, and syrups / Ronald E. Hebeda -- Dairy products / Rodney J. Brown -- Pectic enzymes in fruit and vegetable juice manufacture / Walter Pilnik and Alphons G.J. Voragen -- Enzymes associated with savory flavor enhancement / Tilak Nagodawithana -- Wine / Jean-Claude Villettaz -- Enzymes in brewing / Joseph Power -- Fish processing / Gudmundur Stefansson.
Series Title: Food science and technology
Responsibility: edited by Tilak Nagodawithana, Gerald Reed.
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