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Books in Food processing

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101-105 of 105 results in All results

Enzymes in Food Processing

  • 3rd Edition
  • June 3, 1993
  • Steve Taylor + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 5 1 3 6 3 0 - 3
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 7 1 4 5 - 4
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.

Tomato Production, Processing and Technology

  • 1st Edition
  • January 1, 1992
  • WA Gould
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 5 9 9 - 6
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 4 - 6
A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.

Food Machinery

  • 1st Edition
  • January 1, 1992
  • L M Cheng
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 1 - 7
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.

Physical Properties of Foods and Food Processing Systems

  • 1st Edition
  • January 1, 1990
  • M J Lewis
  • English
  • Paperback
    9 7 8 - 1 - 8 5 5 7 3 - 2 7 2 - 8
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 2 - 3
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Enzymes in Food Processing (1966)

  • 1st Edition
  • January 1, 1966
  • Gerald Reed
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 6 3 0 7 - 1
Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.