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Elsevier

Libros en Ciencias Agrícolas y Biológicas

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 6
    • Inglés

  • Advances in Agronomy

    • 1 Edición
    • Volumen 21
    • Inglés

  • Advances in Food Research

    • 1 Edición
    • Volumen 16
    • Inglés

  • Advances in Ecological Research

    • 1 Edición
    • Volumen 5
    • Inglés

  • Advances in Agronomy

    • 1 Edición
    • Volumen 20
    • Inglés

  • Advances in Food Research

    • 1 Edición
    • Volumen 15
    • Inglés

  • Advances in Ecological Research

    • 1 Edición
    • Volumen 4
    • Inglés

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 5
    • Inglés

  • Advances in Agronomy

    • 1 Edición
    • Volumen 19
    • Inglés

  • Enzymes in Food Processing (1966)

    • 1 Edición
    • Gerald Reed
    • Inglés
    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.

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