Titlebook: Enzymes in Food Processing; G. A. Tucker (Reader in Applied Biochemistry),L. F Book 1995Latest edition Chapman & Hall 1995 enzyme.enzymes.

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ved. Since publication of the first edition of thisbook manynew products have been commercially produced and thecorrespondingnumber of published papers has swollen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologist

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,Abschliessende Diskussion und Resümee,The size and shape of starch granules varies according to the source of the starch. Commercial sources of starch are usually the storage organs of plants such as the seeds of cereal grains (rice, corn, wheat and sorghum), roots (tapioca) and tubers (potato).

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Enzymes in milk and cheese production,e volume of enzyme use in the dairy sector is low, yet there are many opportunities for specialised applications in product ripening, quality control, preservation and genetic improvements to fermentation cultures.

终端

Enzymes in the production of beverages and fruit juices,e brewing and fruit juice industries. Some of these enzymes and their uses are shown in Table 7.1. In this chapter we shall examine these various activities on a commodity basis. The coverage is selective, rather than exhaustive, aiming to give a general description of the use of enzymes in beverage processing.

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Book 1995Latest editionlen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologists,chemists, biochemists andmicrobiologists with an authoritative,practical and detailed reviewof the subject.

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s has swollen. This .secondedition. has beenfully revised and updated to cover changes in thelast five years. Itcontinues to provide food technologists,chemists, biochemists andmicrobiologists with an authoritative,practical and detailed reviewof the subject.978-1-4613-5897-8978-1-4615-2147-1