Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...

A discussion of current methods of enzyme purification, characterization, isolation and identification, this title also examines biotechnological strategies for enzyme discovery and development. It details the chemistry, behaviour and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, appearance, shelf-life, nutritional value and process tolerance of foods and food products.

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.

Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new...

Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...

This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting...