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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: ScienceDirect (Online service)
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.
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)
Electronic books.
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Call Number: SB106.B56
 
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