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Improving and tailoring enzymes for food quality and functionality /
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, en...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing,
[2015]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 291. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Descripción Física: | 1 online resource (xxiii, 241 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781782422976 1782422978 |