Enzymes in Food Processing

Booknews

The present edition of this monograph on the use of enzymes in the food industry (first edition, 1967; second, 1975) has been completely rewritten because of the extensive changes in the way enzymes are used and the availability of new enzymes. It emphasizes basic information on enzymes, newly discovered uses, and uses that have not been adequately described in the literature. Thus, chapters on enzyme functionality and the effect of environmental parameters have been expanded, a chapter on the genetic modification of enzymes has been added, and a chapter on the use of enzymes in fish processing has been included. Primarily for food technologists but also of value to microbiologists and chemists. Annotation c. Book News, Inc., Portland, OR (booknews.com)