Novel enzyme technology for food applications
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton ; Cambridge, England :
CRC Press : Woodhead Publishing Limited ,
c2007
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| Series: | Woodhead publishing in food science, technology and nutrition
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| Subjects: |
Table of Contents:
- 1-Principles of industrial enzyme technology : 1. Discovering new industrial enzymes for food applications
- 2. Improving enzyme performance in food applications
- 3. Industrial enzyme production for food applications
- 4. Immobilized enzyme technology for food applications
- 5. Consumer attitudes towards novel enzyme technologies in food processing
- 2-Novel enzyme technology for food applications : 6. Using crosslinking enzymes to improve textural and other properties of food
- 7. Enzymatically modified whey protein and other protein-based fat replacers
- 8. Enzymatic production of bioactive peptides from milk and whey proteins
- 9. Production of flavours, flavour enhancers and other protein-based speciality products
- 10. Applications of cold-adapted proteases in the food industry
- 11. Health-functional carbohydrates: properties and enzymatic manufacture
- 12. Flavorings and other value-added products from sucrose
- 13. Production of structured lipids with functional health benefits
- 14. Lipase-catalyzed harvesting and/or enrichment of industrially and nutritionally important fatty acids