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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

More books from Elsevier Science

Cover of the book Antiphospholipid Syndrome in Systemic Autoimmune Diseases by
Cover of the book Advances in Child Development and Behavior by
Cover of the book Side Effects of Drugs Annual by
Cover of the book Advances in Engineering Plasticity and its Applications by
Cover of the book Handbook of Mathematical Fluid Dynamics by
Cover of the book Heterogeneous Computing with OpenCL 2.0 by
Cover of the book Biodiversity and Natural Product Diversity by
Cover of the book Dynamical Paleoclimatology by
Cover of the book A Practical Guide to Writing a Ruth L. Kirschstein NRSA Grant by
Cover of the book The Neuronal Codes of the Cerebellum by
Cover of the book Handbook of Textile and Industrial Dyeing by
Cover of the book Disorders of the Cervical Spine by
Cover of the book FISMA and the Risk Management Framework by
Cover of the book Shreir's Corrosion by
Cover of the book Advanced Piping Design by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy