Enzymes in Food Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Enzymes in Food Processing by Gregory A. Tucker, L.F.J. Woods, Springer US
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Author: Gregory A. Tucker, L.F.J. Woods ISBN: 9781461521471
Publisher: Springer US Publication: December 6, 2012
Imprint: Springer Language: English
Author: Gregory A. Tucker, L.F.J. Woods
ISBN: 9781461521471
Publisher: Springer US
Publication: December 6, 2012
Imprint: Springer
Language: English

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

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Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

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