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100714s2010 enk eng |
| 020 |
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|a 1405183667 (hardback : alk. paper)
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| 020 |
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|a 9781405183666 (hardback : alk. paper)
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| 050 |
0 |
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|a TP456.E58
|b E63 2010
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| 090 |
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|a TP456.E58
|b E63 2010
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| 245 |
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|a Enzymes in food technology
|c edited by Robert J. Whitehurst and Maarten van Oort
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| 250 |
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|a 2nd ed
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| 260 |
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|a Chichester, U.K. ;
|a Ames, Iowa :
|b Wiley-Blackwell ,
|c 2010
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| 300 |
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|a xiv, 368 p. :
|b ill. ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Enzymes in food technology - introduction -- 2. GMO and protein engineering -- 3. Production of industrial enzymes -- 4. Asparaginase - an enzyme for arcylamide reduction in food products -- 5. Enzymes in dairy product manufacture -- 6. Enzymes in bread making -- 7. Enzymes in 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
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| 650 |
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|a Food industry and trade
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| 700 |
1 |
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|a Oort, Maarten Van ,
|e author
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| 700 |
1 |
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|a Whitehurst, Robert J. ,
|e author
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| 999 |
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|a 1000134629
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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