Overview: Cover the application of enzymes in flavor improvement and other quality attributes of diversified food products.Easy to follow mathematical equations and case studies related to applicability of diff.This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing an
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