ENGLISH

Improving and Tailoring Enzymes for Food Quality and Functionality

By Rickey Yoshio , Yada

Book information

Publisher
Woodhead Publishing
Year
2015
ISBN
1782422854, 978-1-78242-285-3, 978-1-78242-297-6, 1782422978, 978-0-85709-343-1, 978-1-84569-519-4, 978-1-84569-132-5
Language
english
Format
PDF
Filesize
6 MB (6354658 bytes)
Series
Woodhead Publishing in food science technology and nutrition no. 291
Edition
1
Pages
241\248
Time added
2016-05-22 07:20:00

Description

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 in specific food commodities. Provides readers with the latest information on enzymes and their unique applications in the food industryExplores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applicationsChapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities

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