Improving and Tailoring Enzymes for Food Quality and Functionality (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover
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 industry* Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications* Chapters 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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An ideal resource for readers interested in the role of enzymes in the food industry, including enzyme processing and analytical and diagnostic applications of enzymes
Professor Rickey Yada is Dean of The University of British Columbia, Canada and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology.
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- PublisherWoodhead Publishing Ltd
- Publication date2015
- ISBN 10 1782422854
- ISBN 13 9781782422853
- BindingHardcover
- Number of pages266
- EditorRickey Yada
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Improving and Tailoring Enzymes for Food Quality and Functionality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Improving and Tailoring Enzymes for Food Quality and Functionality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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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 (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Book Description Buch. Condition: Neu. Neuware - 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. Englisch. Seller Inventory # 9781782422853
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Improving and Tailoring Enzymes for Food Quality and Functionality
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Book Description Buch. Condition: Neu. Neuware - 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. Englisch. Seller Inventory # 9781782422853
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Improving and Tailoring Enzymes for Food Quality and Functionality
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Book Description Buch. Condition: Neu. Neuware - 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. Seller Inventory # 9781782422853
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Improving and Tailoring Enzymes for Food Quality and Functionality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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