Enzymes

  • John M. deMan
Part of the Food Science Text Series book series (FSTS)

Abstract

Enzymes, although minor constituents of many foods, play a major and manifold role in foods. Enzymes that are naturally present in foods may change the composition of those foods; in some cases, such changes are desirable but in most instances are undesirable, so the enzymes must be deactivated. The blanching of vegetables is an example of an undesirable change that is deactivated. Some enzymes are used as indicators in analytical methods; phosphatase, for instance, is used in the phosphatase test of pasteurization of milk. Enzymes are also used as processing aids in food manufacturing. For example, rennin, contained in extract of calves' stomachs, is used as a coagulant for milk in the production of cheese.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • John M. deMan
    • 1
  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada

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