Enzymes Handbook

Enzymes provides practical information in a straightforward non-technical manner for every food industry practitioner. It offers basic information concerning enzyme chemistry and their applications in food and beverage products and quick answers to enzyme questions. Enzymes covers: Commercial production, storage, handling, and use of enzymes.Basic principles of enzyme activity, types of assay methods, and specifications. Enzyme applications for beverages, covering beer and ethanol production, wine, and fruit juice processing. Problem solving and new opportunities for enzymes. This first-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes. Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and are explained in terms of both the beneficial and undesirable effects provided. Extensive appendixes, a complete glossary and an index are included for easy reference. Enzymes is a valuable reference tool for a wide range of professionals, including: New Product Developers Quality Assurance Personnel Purchasing Agents Production Personnel Plant Managers and Supervisors Teachers Students Suppliers Technical Sales Representatives Engineers Microbiologists