Novel enzyme technology for food applications. (2007)

• Record Type: Book
• Further Information: Note: Edited by Robert Rastall.
• Other Names: Rastall, Robert
• Contents: Part 1 Principles of industrial enzyme technology: Discovering new industrial enzymes for food applications-- Improving enzyme performance in food applications-- Industrial enzyme production for food applications-- Immobilized enzyme technology for food applications-- Consumer attitudes towards novel enzyme technologies in food processing. Part 2 Novel enzyme technology for food applications: Using cross-linking enzymes to improve textural and other properties of food-- Enzymatically-modified whey protein and other protein-based fat replacers-- Enzymatic production of bioactive peptides from milk and whey proteins-- Production of flavours, flavour enhancers and other protein-based speciality products-- Applications of cold adapted proteases in the food industry-- Health-functional carbohydrates: properties and enzymatic manufacture-- Flavourings and other value added products from sucrose-- Production of novel lipids with functional health benefits-- The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids.
• Publisher Details: Cambridge : Woodhead Publishing Ltd
• Publication Date: 2007
• Extent: 1 online resource (336 pages)
• Subjects: 664; Enzymes -- Industrial applications; Food industry and trade; Food -- Biotechnology; Enzymes; Enzymes; Enzymes -- Industrial applications; Food -- Biotechnology; Food industry and trade; Electronic books
• Languages: English
• ISBNs: 9781845693718
• Related ISBNs: 184569371X
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.