Improving and Tailoring Enzymes for Food Quality and Functionality

Rickey Y Yada editor

Format:Hardback

Publisher:Elsevier Science & Technology

Published:27th Jul '15

Currently unavailable, and unfortunately no date known when it will be back

Improving and Tailoring Enzymes for Food Quality and Functionality cover

An ideal resource for readers interested in the role of enzymes in the food industry, including enzyme processing and analytical and diagnostic applications of enzymes

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.

ISBN: 9781782422853

Dimensions: unknown

Weight: 570g

266 pages