Value-Addition in Food Products and Processing Through Enzyme Technology

Language: English

Published by Elsevier Science and Technology, GB, 2021

0323899293 / 9780323899291

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Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK

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Softcover

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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.…

Seller Inventory # LU-9780323899291

Title
Value-Addition in Food Products and Processing Through Enzyme Technology
Author
Mohammed Kuddus
Publisher
Elsevier Science and Technology, GB
Publication year
2021
Condition
New
Binding
Paperback
Language
English
ISBN 10
0323899293
ISBN 13
9780323899291
Item weight
1,450 grams

Rarewaves.com UK

London, United Kingdom

5-star seller

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