Improving and Tailoring Enzymes for Food Quality and Functionality

Published by Elsevier Science & Technology Aug 2015, 2015
ISBN 10: 1782422854 / ISBN 13: 9781782422853
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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. 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 266 pp. Englisch. Bookseller Inventory #

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Synopsis: 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

About the Author: 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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Title: Improving and Tailoring Enzymes for Food ...
Publisher: Elsevier Science & Technology Aug 2015
Publication Date: 2015
Binding: Buch
Book Condition: Neu

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Published by ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2015)
ISBN 10: 1782422854 ISBN 13: 9781782422853
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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2015. Hardback. Book Condition: New. 229 x 152 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AA59781782422853

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Book Description Elsevier Science & Technology. Hardback. Book Condition: new. BRAND NEW, Improving and Tailoring Enzymes for Food Quality and Functionality, Rickey Yada, 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. Bookseller Inventory # B9781782422853

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Published by ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2015)
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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2015. Hardback. Book Condition: New. 229 x 152 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AA59781782422853

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Book Description Woodhead Publishing, 2015. Book Condition: New. Editor(s): Yada, Rickey. Series: Woodhead Publishing Series in Food Science, Technology and Nutrition. Num Pages: 266 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 18. Weight in Grams: 567. . 2015. 1st Edition. Hardcover. . . . . . Bookseller Inventory # V9781782422853

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