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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Enzymes in milk and cheese production,nt of enzymes in determining the quality of milk and milk products that, when the role of the enzyme is properly understood, could be used by the industry to improve the profitability, quality and safety of milk production, and product manufacture. Compared with sectors such as starch hydrolysis, th

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Enzymes in the production of beverages and fruit juices,nstance in the production of tea and cocoa, through to the highly controlled action of added commercial enzymes with defined specificities found in the 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 acti

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Enzymes in the processing of fats and oils,s of the diets of all animals, as well as saprophytic fungi and bacteria. It is not surprising, therefore, that all these species produce enzymes that are specialised for their breakdown as part of the digestive battery. Lipases (EC 3.1.1.3) occur everywhere from the mammalian gut (where they are pr

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Enzymes as diagnostic tools,over the years in many areas of food processing such as yoghurt preparation, beer fermentation and pickling purposes. The full potential of these remarkable reagents has not yet been realised and, even at present, new uses are found for the existing enzymes and other enzymes from a variety of matric

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