Enzymes in Food Technology

Improvements and Innovations

Mohammed Kuddus (Hrsg.)

PDF
ca. 181,89
Amazon iTunes Thalia.de Weltbild.de Hugendubel Bücher.de ebook.de kobo Osiander Google Books Barnes&Noble bol.com Legimi yourbook.shop Kulturkaufhaus ebooks-center.de
* Affiliatelinks/Werbelinks
Hinweis: Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Springer Singapore img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Genetik, Gentechnik

Beschreibung

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.

Weitere Titel in dieser Kategorie
Cover Engineering Granular Microbiomes
David Gregory Weissbrodt
Cover Epigenetics and Health
Michelle McCulley
Cover Epigenetics and Health
Michelle McCulley
Cover Biotech Challenges
Catherine Regnault-Roger
Cover Theoretical Genetics
Richard B. Goldschmidt

Kundenbewertungen

Schlagwörter

food technology, enzymes, biochemical engineering, food processing, enzyme immobilization, food enzyme, food science, food industry