Enzyme Inactivation in Food Processing 1st Edition

Enzyme Inactivation in Food Processing, 1st Edition is an indispensable resource for food scientists, process engineers, and quality managers seeking practical, science-backed strategies to control enzymatic activity and preserve product quality. If you work in thermal or non-thermal preservation, shelf-life extension, or product development, this book addresses the core challenge: how to reliably inactivate enzymes without compromising flavor, texture, or nutrient value.

Inside, you’ll find clear explanations of enzymatic mechanisms, kinetics of inactivation, and the effects of temperature, pH, and processing atmospheres. The text compares traditional thermal treatments with emerging non-thermal technologies—high-pressure processing, pulsed electric fields, and cold plasma—helping readers choose methods that meet regulatory, sensory, and cost constraints. Case studies from fruit and vegetable processing, dairy, and ready-to-eat foods translate theory into real-world practice, making it immediately useful for production lines in North America, Europe, Asia, and developing markets.

This edition balances rigorous scientific detail with hands-on guidance: design recommendations, measurement approaches for residual activity, and troubleshooting tips to reduce enzymatic browning, off-flavors, and textural loss. Whether you are optimizing pasteurization schedules, validating a new preservation method, or improving product consistency, the book equips you with the tools to make data-driven decisions.

For engineers, lab managers, and R&D teams committed to improving food safety and quality, Enzyme Inactivation in Food Processing is a practical, authoritative reference that supports innovation across the global food industry. Order your copy today to advance processing efficiency, extend shelf life, and deliver better Books to market.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.