Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the intr

* Ein ma?gebender Katalog technischer Enzyme, ihrer Charakteristika und industriellen Verwendung. * Durch die leicht verstandliche Einfuhrung zu jedem Kapitel s

In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods

First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers