Improving and tailoring enzymes for food quality and functionality /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Yada, R. Y. (Rickey Yoshio), 1954- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead Publishing, [2015]
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 291.
Temas:
Plant biotechnology.
Agricultural processing.
Food > Biotechnology.
Sustainable agriculture.
Plantes > Biotechnologie.
Produits agricoles > Traitement.
Aliments > Biotechnologie.
Agriculture durable.
sustainable agriculture (discipline)
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > Crop Science.
TECHNOLOGY & ENGINEERING > Agriculture > Agronomy > General.
Agricultural processing
Food > Biotechnology
Plant biotechnology
Sustainable agriculture
voedseltechniek
food engineering
voedselkwaliteit
food quality
enzymen
enzymes
voedselverwerking
food processing
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
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