Enzymes and Food Processing

  • Editors
  • G. G. Birch
  • N. Blakebrough
  • K. J. Parker

Table of contents

  1. Front Matter
    Pages i-xii
  2. R. S. Shallenberger
    Pages 1-3
  3. E. M. Crook
    Pages 5-14
  4. Barrie E. Norman
    Pages 15-50
  5. C. Bucke
    Pages 51-72
  6. Y. Takasaki, T. Yamanobe
    Pages 73-88
  7. H. H. Nijpels
    Pages 89-104
  8. W. Pilnik, F. M. Rombouts
    Pages 105-128
  9. E. Dransfield, D. Etherington
    Pages 177-194
  10. G. C. Cheeseman
    Pages 195-211
  11. P. F. Fox, P. A. Morrissey
    Pages 213-238
  12. R. I. Farrow
    Pages 239-259
  13. B. J. F. Hudson
    Pages 261-273
  14. A. Wiseman
    Pages 275-288
  15. Back Matter
    Pages 289-296

About this book


R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right­ handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.


agriculture chemistry enzymes food food processing milk processing

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1981
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-6742-0
  • Online ISBN 978-94-011-6740-6
  • Buy this book on publisher's site