ENZYMES IN FOOD TECHNOLOGY.

A. Kilara, K. M. Shahani

Research output: Book/ReportBook

1 Citation (Scopus)

Abstract

Some topics discussed are the following: enzymes inherent in foods (enzymes inherent in meats, enzymes inherent in milk, and enzymes inherent in higher plants); technological aspects (the nature of enzyme reactions, the effect of substrate concentration, the effect of enzyme concentration, the effect of pH, the effect of temperature, the effect of ionic strength, the effect of pressure, and overall considerations); the chemical control of enzyme reactions (in vivo control of enzyme activity, activation, promoters and inhibitors, and interrelationships of parameters); and immobilized enzymes (immobilized lactase systems, and other immobilized enzyme systems).

Original languageEnglish (US)
PublisherPergamon Press
Number of pages20
Volume3
ISBN (Print)0080325114
StatePublished - 1985

Fingerprint

Food technology
Enzymes
Meats
Enzyme activity
Ionic strength
Chemical activation

All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

Kilara, A., & Shahani, K. M. (1985). ENZYMES IN FOOD TECHNOLOGY. Pergamon Press.
Kilara, A. ; Shahani, K. M. / ENZYMES IN FOOD TECHNOLOGY. Pergamon Press, 1985. 20 p.
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Kilara, A & Shahani, KM 1985, ENZYMES IN FOOD TECHNOLOGY. vol. 3, Pergamon Press.

ENZYMES IN FOOD TECHNOLOGY. / Kilara, A.; Shahani, K. M.

Pergamon Press, 1985. 20 p.

Research output: Book/ReportBook

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Kilara A, Shahani KM. ENZYMES IN FOOD TECHNOLOGY. Pergamon Press, 1985. 20 p.