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Enzymes and Food Processing.

Author: Birch, G.G.; Blakebrough, N.; Parker, K.J.
Publisher: Springer Verlag 2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

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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Additional Physical Format: (OCoLC)886497931
Material Type: Document
Document Type: Book, Computer File
All Authors / Contributors: Birch, G.G.; Blakebrough, N.; Parker, K.J.
ISBN: 9789401167406 9401167400
OCLC Number: 968300741
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.

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