Value-Addition in Food Products and Processing Through Enzyme Technology
Language: English
Published by Elsevier Science, 2021
- Softcover
- New
Condition: New
£ 204.68
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Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a m.
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- Title
- Value-Addition in Food Products and Processing Through Enzyme Technology
- Publisher
- Elsevier Science
- Publication year
- 2021
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0323899293
- ISBN 13
- 9780323899291
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
- Presents research data from experts
- Includes emerging industry topics such as baby food and food safety
- Offers methodologies of enzymes in diagnostics for food testing and analysis
- Emphasizes enzyme technology through a microbial biotechnological lens
- Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Dr. Cristobal N. Aguilar, Chemist, PhD, was the Director of the Research and Postgraduate Programs at Autonomous University of Coahuila (2018–2024, Mexico, where from 2014 to 2018, he was the Dean of the School of Chemistry. He is a Level III member of S.N.I. (Mexican System of Researchers). He has received several prizes and awards, among which the most important are the National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize “Carlos Casas Campillo 2008 of the Mexican Society of Biotechnology and Bioengineering, the National Prize AgroBio–2005, the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola México 2003, the 2018 Outstanding Researcher Award by the International Association of Bioprocessing, and the 2019 Coahuila State Innovation Science and Technology Award. He's developed more than 30 research projects, including seven international exchange projects. He is a member of the Mexican Academy of Science (since 2014).
"About the title" may belong to another edition of this title.
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