Author: Gerald Reed

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food …

Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the …

Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, …

Yeasts are the active agents responsible for three of our most important foods – bread, wine, and beer – and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists …