Cargando…
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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing,
[2015]
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 291. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn915311664 | ||
| 003 | OCoLC | ||
| 005 | 20231120112011.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 008 | 150801t20152015enka ob 001 0 eng d | ||
| 040 | |a EBLCP |b eng |e rda |e pn |c EBLCP |d OCLCO |d N$T |d OPELS |d COO |d OCLCF |d IDEBK |d YDXCP |d KNOVL |d OSU |d DEBSZ |d OCLCQ |d CAI |d U3W |d D6H |d CEF |d RRP |d WYU |d DCT |d OCLCQ |d UKMGB |d WURST |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GBB596275 |2 bnb | ||
| 016 | 7 | |a 017446672 |2 Uk | |
| 019 | |a 918998769 | ||
| 020 | |a 9781782422976 |q (electronic bk.) | ||
| 020 | |a 1782422978 |q (electronic bk.) | ||
| 020 | |z 9781782422853 | ||
| 020 | |z 1782422854 | ||
| 035 | |a (OCoLC)915311664 |z (OCoLC)918998769 | ||
| 050 | 4 | |a SB106.B56 | |
| 072 | 7 | |a TEC |x 003030 |2 bisacsh | |
| 072 | 7 | |a TEC |x 003080 |2 bisacsh | |
| 082 | 0 | 4 | |a 630 |2 23 |
| 245 | 0 | 0 | |a Improving and tailoring enzymes for food quality and functionality / |c edited by Rickey Y. Yada. |
| 264 | 1 | |a Cambridge : |b Woodhead Publishing, |c [2015] | |
| 264 | 4 | |c �2015 | |
| 300 | |a 1 online resource (xxiii, 241 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition ; |v no. 291 | |
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Plant biotechnology. | |
| 650 | 0 | |a Agricultural processing. | |
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Sustainable agriculture. | |
| 650 | 6 | |a Plantes |x Biotechnologie. |0 (CaQQLa)201-0164368 | |
| 650 | 6 | |a Produits agricoles |x Traitement. |0 (CaQQLa)201-0001336 | |
| 650 | 6 | |a Aliments |x Biotechnologie. |0 (CaQQLa)201-0186661 | |
| 650 | 6 | |a Agriculture durable. |0 (CaQQLa)201-0000576 | |
| 650 | 7 | |a sustainable agriculture (discipline) |2 aat |0 (CStmoGRI)aat300255058 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x Agronomy |x Crop Science. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x Agronomy |x General. |2 bisacsh | |
| 650 | 7 | |a Agricultural processing |2 fast |0 (OCoLC)fst00801229 | |
| 650 | 7 | |a Food |x Biotechnology |2 fast |0 (OCoLC)fst00930473 | |
| 650 | 7 | |a Plant biotechnology |2 fast |0 (OCoLC)fst01065278 | |
| 650 | 7 | |a Sustainable agriculture |2 fast |0 (OCoLC)fst01139712 | |
| 653 | 0 | 0 | |a voedseltechniek |
| 653 | 0 | 0 | |a food engineering |
| 653 | 0 | 0 | |a voedselkwaliteit |
| 653 | 0 | 0 | |a food quality |
| 653 | 0 | 0 | |a enzymen |
| 653 | 0 | 0 | |a enzymes |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 1 | 0 | |a Food and Bioprocess Engineering (General) |
| 653 | 1 | 0 | |a Levensmiddelen- en bioproceskunde (algemeen) |
| 700 | 1 | |a Yada, R. Y. |q (Rickey Yoshio), |d 1954- |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Yada, Rickey. |t Improving and Tailoring Enzymes for Food Quality and Functionality. |d Burlington : Elsevier Science, �2015 |z 9781782422853 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 291. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781782422853 |z Texto completo |