The second edition Enzymes in Food Technology highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.

The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods.

Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery.

Genetic modification of source organisms (GMO) has been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has the potential to produce purer, more targeted products without unwanted side activities, and a chapter is also included on this important new topic.

Contents

1. Introduction
2. GMO and Protein Engineering
3. Production of Industrial Enzymes
4. Asparaginase – an enzyme for acrylamide reduction in food products
5. Enzymes in Dairy Product Manufacture
6. Enzymes in Bread Making
7. Enzymes Non Bread Wheat Based Foods
8. Brewing with Enzymes
9. Enzymes in Potable Alcohol and Wine Production
10. Enzymes in Fish Processing
11. Enzymes in Fruit and Vegetable Processing and Juice Extraction
12. Enzymes in Meat Processing
13. Enzymes in Protein Modification
14. Starch Processing Enzymes
15. Lipases for the Production of Food Components

Index

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