Enzymes in Food Technology - Improvements and Innovations (Hardcover, 1st ed. 2018)

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.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	November 2018
First published:	2018
Editors:	Mohammed Kuddus
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	419
Edition:	1st ed. 2018
ISBN-13:	978-981-13-1932-7
Categories:	Books > Medicine > Nursing & ancillary services > Biomedical engineering > General Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	981-13-1932-4
Barcode:	9789811319327

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!