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Enzymes in Food Technology Book

Enzymes in Food Technology
Enzymes in Food Technology, , Enzymes in Food Technology has a rating of 3 stars
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Enzymes in Food Technology, , Enzymes in Food Technology
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Digital Copy
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  • Enzymes in Food Technology
  • Written by author Robert J. Whitehurst
  • Published by Taylor & Francis, Inc., December 2001
  • Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The mater
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Enzymes in Food Technology offers an overview of the rapidly expanding field of enzyme applications in food technology. It discusses the widespread use of enzymes in food processing improvement and innovation and explains the benefit of enzymes. The material focuses on enzymes that are produced, formulated, and "packaged" for exogenous applications, rather than on the manipulation of the indigenous enzymes in food raw materials. This book links the properties of different enzymes with the physical and biochemical events that they influence in food and relates these to the key nutritional, sensory, and shelf-life qualities of foods.


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