From the Back Cover
In the past 35 years, the food processing industry has recognized the use of commercial enzymes as an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores the extensive changes in the use of enzymes as well as the discovery of new enzymes and their applications. This book includes a history of enzmes in food processing, enzyme characterization, a discussion of the various classes of enzymes (including lipases and proteases), commercial enzyme production, and the processing of particular foods (such as meat, vegetables, fruit baked goods, milk products, beer and wine). Unlike earlier editions, the third Edition provides basic information on enzymes and their uses that is not adequately described by current literature.