Enzymes in Food Technology : Improvements and Innovations
Enzymes in Food Technology : Improvements and Innovations

Physical Description
xi, 419 pages : illustrations with some color , 27 cm.


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

Subject Term
Food -- Microbiology

Added Author
Kuddus, Mohammed,

Added Corporate Author
Ohio Library and Information Network

LibraryItem BarcodeCall NumberMaterial TypeItem Category 1Status
PAGOH37000000001013QR115 E69 2018Open Access BookBookOpen Access