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Practical Food Industry Guide from C.H.I.P.S.

Enzymes
by Paul R. Mathewson

Combining a user-friendly format with expert guidance, Enzymes is designed to meet the needs of professionals in the food industry. It focuses on providing information that is currently unavailable in a single source and presenting its subject in straightforward language.

It offers basic information concerning enzyme chemistry and their applications in food and beverage products and quick answers to enzyme questions.

Coverage Includes:

  • Basic concepts including enzyme activity, factors affecting the rate of enzyme reactions, and enzyme nomenclature.
  • Commercial production, storage, handling, and use of enzymes.
  • Enzyme reactions including enzyme-substrate interactions, enzymes that hydrolyze carbohydrates, enzymes that hydrolyze proteins, enzymes affecting fats and oils, and others.
  • Basic principles of enzyme activity, types of assay methods, and specifications.
  • Application of enzymes to baked products, including breads and low-moisture products.
  • Enzyme applications for beverages, covering beer and ethanol production, wine, and fruit juice processing.
  • Other applications, including commercial sweetener production, dairy applications, protein modification, and endogenous enzymes as processing indicators.
  • Problem solving and new opportunities for enzymes.

This first-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes. Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and are explained in terms of both the beneficial and undesirable effects provided. Extensive appendixes, a complete glossary and an index are included for easy reference.

This volume is a valuable reference tool for a wide range of food industry professionals.

Contents

  1. Basic Concepts.
  2. Production, Storage, and Handling.
  3. Common Enzyme Reactions.
  4. Analysis of Enzyme Activity.
  5. Application of Enzymes to Baked Products.
  6. Enzyme Applications for Beverages.
  7. Other Applications.
  8. Choosing Enzymes for Specific Applications

Appendices
Glossary
Index

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Enzymes
by Paul R. Mathewson
109 pages $78.00 + shipping

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