Enzymes in Food Technology : Improvements and Innovations
Title
:
Enzymes in Food Technology : Improvements and Innovations
Physical Description
:
xi, 419 pages : illustrations with some color , 27 cm.
ISBN
:
9789811319327
Abstract
:
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
Enzymes
Added Author
:
Kuddus, Mohammed,
Added Corporate Author
:
Ohio Library and Information Network
Library | Item Barcode | Call Number | Material Type | Item Category 1 |
---|
1:PAGOH | 37000000001013 | QR115 E69 2018 | Open Access Book | Book |