Enzymes and food processing / edited by G.G. Birch, N. Blakebrough and K.J. Parker. - London : Applied Science Publishers, 1981. - xii, 296 p. : ill. ; 23 cm.

Includes bibliographical references and index.

Introduction / R. S. Shallenberger -- Paper 1: Keynote: Enzymes and food processing / E. M. Crook -- Paper 2: New developments in starch syrup technology / B. E. Norman -- Paper 3: Enzymes in fructose manufacture / C. Bucke -- Paper 4: Production of maltose by pullulanase and B-Amylase / Y. Takasaki and T. Yamanobe -- Paper 5: Lactases and their applications / H. H. Nijpels -- Paper 6: Pectic Enzymes / W. Pilnik and F. M. Rombouts -- Paper 7: Application of enzymes in fruit juice technology / J. W. Baumann -- Paper 8: The impact of the enzymic hydrolysis process on recovery and use of proteins / B. R. Petersen -- Paper 9: Enzymes in the tenderisation of meat / E. Dransfield and D. Etherington -- Paper 10: Rennet and cheesemaking / G. C. Cheeseman -- Paper 11: Indigenous enzymes of bovine milk / P. F. Fox and P. A. Morrissey -- Paper 12: Enzymes: Health and safety considerations / R. I. Farrow -- Paper 13: Detoxifying enzymes / B. J. F. Hudson -- Paper 14: Enzymes in analysis of foods / A. Wiseman.

0853349355


Food industry and trade--Congresses.
Enzymes--Industrial applications--Congresses.

664.06