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Enzymes in food technology /

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"The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials a...

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Bibliographic Details
Other Authors: Whitehurst, Robert J., Oort, Maarten van
Format: eBook
Language:English
Published: West Sussex, U.K. ; Ames, Iowa : Wiley-Blackwell, 2010.
Edition:2nd ed.
Subjects:
Enzymes > Industrial applications.
Food industry and trade.
enzymen
enzymes
voedseltechnologie
food technology
voedselverwerking
food processing
fysische eigenschappen
physical properties
chemische eigenschappen
chemical properties
Proteins and Enzymes
Food Sciences (General)
Eiwitten en enzymen
Levensmiddelentechnologie (algemeen)
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Call Number: TP456.E58 E63 2010
 
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TP456.E58 E63 2010 Available