Food process engineering
by International Union of Food Science and Technology, International Congress on Engineering and Food, Helsinki University of Technology), Linko, P., (Pekka), European Federation of Chemical Engineering, European Food Symposium, Helsinki University of Technology)
Funded by DSU Title III 2007-2012.
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professional…
While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. This book…
