The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
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₹7,699.00
Enzymes in Food Technology: Improvements and Innovations
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes.
₹8,851.00₹16,550.00
Out of stock
| Weight | 1 kg |
|---|---|
| Dimensions | 24 × 16 × 3 cm |
| Book Author | Springer Verlag |
| Edition | 1st |
| Format | Hardback |
| ISBN | 9789811319327 |
| Language | English |
| Pages | 419 |
| Publication Year | |
| Publisher |
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