1 Fundamentals of enzyme activity. - 1. 1 Introduction. - 1. 2 What is an enzyme?. - 1. 3 Enzyme nomenclature. - 1. 4 Enzyme purification and assay. - 1. 5 Enzyme kinetics. - 1. 6 Enzyme immobilisation. - 1. 7 Genetic engineering. - References. - 2 Enzymes in the food industry. - 2. 1 Introduction. - 2. 2 Commercialisation of enzyme processes. - 2. 3 Alternative methods to the use of enzymes. - 2. 4 Accessibility of substrate to enzyme. - 2. 5 Types of reaction. - 2. 6 Reaction conditions. - 2. 7 Source of enzymes. - 2. 8 Legal and safety implications. - 2. 9 Use of enzymes. - References. - 3 Food enzymes and the new technology. - 3. 1 Overview of the new technologies. - 3. 2 Understanding how protein structure controls function. - 3. 3 Relating structure to function. - 3. 4 A rational approach to reactions in organic solvents. - 3. 5 Can abzymes become as efficient and economical as enzymes?. - Acknowledgements. - References. - 4 Enzymes in milk and cheese production. - 4. 1 Introduction. - 4. 2 Enzymes in relation to milk production. -4. 3 Enzymes in relation to cheese manufacture. - 4. 4 Concluding remarks. - Acknowledgements. - References. - 5 Enzymes in the meat industry. - 5. 1 Introduction. - 5. 2 Development of rigor. - 5. 3 Loss of rigor stiffness. - 5. 4 Ultrastructural modifications in the myofibril. - 5. 5 Connective-tissue weakening. - 5. 6 Muscle proteinase. - 5. 7 Interaction of muscle proteinases in conditioning. - 5. 8 Effect of age and growth rate on muscle proteinases and meat quality. - 5. 9 Tenderising enzymes. - 5. 10 Enzymic recovery processes. - 5. 11 Conclusions. - References. - 6 Enzymes in the baking industry. - 6. 1 Introduction. - 6. 2 The need for problem solvers. - 6. 3 Sources of technical enzymes. - 6. 4 Regulations. - 6. 5 The use of enzymes in the baking industry. - 6. 6 Starch-degrading enzymes. - 6. 7 Proteinases. - 6. 8 Pentosanases. - 6. 9 Lipases. - 6. 10 Oxidoreductases. - 6. 11 General considerations. - References. - 7 Enzymes in the production of beverages and fruit juices. - 7. 1 Introduction. - 7. 2 Tea. - 7. 3 Cocoa. - 7. 4 Beer andwhisky. - 7. 5 Wine. - 7. 6 Cider. - 7. 7 Apple juice. - 7. 8 Endogenous fruit enzymes. - 7. 9 Other non-citrus fruits. - 7. 10 Citrus juice processing. - 7. 11 Citrus de-bittering. - 7. 12 Other enzymic applications. - 7. 13 Conclusion. - References. - 8 Enzymes in the starch and sugar industries. - 8. 1 Introduction. - 8. 2 Applications of hydrolytic enzymes in starch and sugar conversions. - 8. 3 Applications of non-hydrolytic enzymes in starch and sugar conversions. - 8. 4 Production of fine chemicals by enzymic conversions of starch and sugars. - 8. 5 Conclusion. - References. - 9 Enzymes in the processing of fats and oils. - 9. 1 Introduction. - 9. 2 Structure and function of lipases. - 9. 3 Specificity of lipases. - 9. 4 Stability of lipases. - 9. 5 Lipases in the interface. - 9. 6 Non-interfacial uses of lipases. - 9. 7 Applications. - 9. 8 The dairy industry. - 9. 9 Lipases as process aids. - 9. 10 Hydrolysis of triglycerides. - 9. 11 Interesterification and randomisation. - 9. 12 Manipulation of fats other than by lipases. - 9. 13 Lipoxygenases. - 9. 14 Glycolipids. - 9. 15 Phospholipids. - 9. 16 Manipulation of raw materials. - 9. 17 Conclusions. - References. - 10 Enzymes as diagnostic tools. - 10. 1 Introduction. - 10. 2 Enzyme kinetics in relation to diagnosis. - 10. 3 Unlabelled enzymes in diagnosis. - 10. 4 Enzymes as analytical aids. - 10. 5 Enzyme conjugates used in diagnosis. - 10. 6 Applications of enzyme conjugates in microbiology. - 10. 7 Non-microbiological applications of enzyme conjugates. - 10. 8 Future trends and perspectives. - References. Language: English