Improving and Tailoring Enzymes for Food Quality and Functionality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Improving and Tailoring Enzymes for Food Quality and Functionality by , Elsevier Science
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Author: ISBN: 9781782422976
Publisher: Elsevier Science Publication: July 28, 2015
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782422976
Publisher: Elsevier Science
Publication: July 28, 2015
Imprint: Woodhead Publishing
Language: English

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

  • Provides readers with the latest information on enzymes and their unique applications in the food industry
  • Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications
  • Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

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