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Enzymes and Food Processing

Author: G G Birch; N Blakebrough; K J Parker
Publisher: Dordrecht : Springer Netherlands, 1981.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
R.S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: G G Birch; N Blakebrough; K J Parker
ISBN: 9789401167406 9401167400 9789401167420 9401167427
OCLC Number: 858950150
Description: 1 online resource
Contents: Paper 1. Keynote: Enzymes and Food Processing --
Paper 2. New Developments in Starch Syrup Technology --
Paper 3. Enzymes in Fructose Manufacture --
Paper 4. Production of Maltose by Pullulanase and?-Amylase --
Paper 5. Lactases and their Applications --
Paper 6. Pectic Enzymes --
Paper 7. Application of Enzymes in Fruit Juice Technology --
Paper 8. The Impact of the Enzymic Hydrolysis Process on Recovery and Use of Proteins --
Paper 9. Enzymes in the Tenderisation of Meat --
Paper 10. Rennet and Cheesemaking --
Paper 11. Indigenous Enzymes of Bovine Milk --
Paper 12. Enzymes: Health and Safety Considerations --
Paper 13. Detoxifying Enzymes --
Paper 14. Enzymes in Analysis of Foods.
Responsibility: edited by G.G. Birch, N. Blakebrough, K.J. Parker.

Abstract:

SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium'  Read more...

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