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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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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Yada, R. Y. (Rickey Yoshio), 1954- (Editor)
Format: eBook
Language:English
Published: Cambridge : Woodhead Publishing, [2015]
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 291.
Subjects:
Plant biotechnology.
Agricultural processing.
Food > Biotechnology.
Sustainable agriculture.
Food > Biotechnology.
TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science.
TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / General.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary: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.
Physical Description:1 online resource (xxiii, 241 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:9781782422976
1782422978