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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, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This t...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Yada, R. Y. (Rickey Yoshio), 1954- (Editor), Dee, Derek R. (Editor)
Format: eBook
Language:English
Published: Cambridge, MA : Woodhead Publishing, 2024.
Edition:Second edition.
Series:Woodhead Publishing Series in Food Science, Technology and Nutrition
Subjects:
Food > Biotechnology.
Enzymes > Biotechnology.
Plant biotechnology.
Agricultural processing.
Sustainable agriculture.
Aliments > Biotechnologie.
Enzymes > Biotechnologie.
Plantes > Biotechnologie.
Produits agricoles > Traitement.
Agriculture durable.
sustainable agriculture (discipline)
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.
Physical Description:1 online resource.