Improving and Tailoring Enzymes for Food Quality and Functionality (ePub)

Name: Improving and Tailoring Enzymes for Food Quality and Functionality
Brand: Elsevier Science & Techn.
SKU: 70068614
Price: 221.10 EUR
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(Sprache: Englisch)

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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....

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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

Autoren-Porträt

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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Bibliographische Angaben

2015, 266 Seiten, Englisch
Herausgegeben: Rickey Y. Yada
Verlag: Elsevier Science & Techn.
ISBN-10: 1782422978
ISBN-13: 9781782422976
Erscheinungsdatum: 28.07.2015

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Dateiformat: ePub
Größe: 6.48 MB
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