Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved.

Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen.

This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

This book should be of interest to food technologists; chemists; biochemists; microbiologists; secondary market: students of food science and those working on the subject in academic and research institutions (typically departments of food science, biotechnology and microbiology).