Enzymes in Food Technology: Improvements and Innovations (1st ed. 2018)
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- Synopsis
- The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
- Copyright:
- 2018
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9789811319334
- Related ISBNs:
- 9789811319327
- Publisher:
- Springer Singapore, Singapore
- Date of Addition:
- 12/09/18
- Copyrighted By:
- Springer
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology, Medicine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.