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Title: Recent Advances in Enymes in Grain Processing
Editors: Courtin, Christophe
Veraverbeke, W.S.
Delcour, Jan
Issue Date: 2003
Publisher: Laboratory of Food Chemistry, KULeuven
Conference: Third European Symposium on Enzymes in Grain Processing (ESEGP-3) edition:3rd location:Leuven date:25-27 September 2002
Abstract: This is the proceedings of the Third European Symposium on Enzymes in Grain Processing held at the Katholieke Universiteit Leuven, Belgium, in September 2002. It focuses on the importance of cereal grains in both human and animal nutrition, that results in the great economic importance of their processing into a wide array of products worldwide. In the past decade, enzymes have become increasingly important in grain-based products because they often have an impact on processing and because they play a crucial role in final product quality.
Scientists are rapidly gaining insight into the function and specificity of enzymes. Furthermore, new enzymes are being developed that allow for novel applications or significant improvements in existing applications. This book will help food scientists improve the selection of enzymes for meeting the requirements of specific processes.


This comprehensive title, provides sections on amylolytic enzymes, cell wall hydrolysing enzymes, non-hydrolytic enzymes, endogenous enzymes, endogenous enzyme inhibitors, food applications, beverage applications, feed applications, as well as the significance and general applications of enzymes.

This reference will be valuable to researchers in academia and industry and vital to professionals involved in biotechnological processes in which grains are used, including milling, bread making, malting and brewing, animal feed production, and gluten starch separation.
ISBN: 9090166718
Publication status: published
KU Leuven publication type: ABe
Appears in Collections:Centre for Food and Microbial Technology

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