Improving and tailoring enzymes for food quality and functionality için kapak resmi
Başlık:
Improving and tailoring enzymes for food quality and functionality
ISBNp:
9781782422976 1782422978
Dil:
English
Yayın Bilgileri:
Cambridge :

Woodhead Publishing,

[2015]

©2015
Fiziksel Tanımlama:
1 online resource (xxiii, 241 pages) : illustrations.
Seri:
Woodhead Publishing Series in Food Science, Technology and Nutrition ; no. 291.

Woodhead Publishing in food science, technology, and nutrition ; no. 291.
İçerik:
Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods.
Özet:
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.
Local Note:
Elsevier

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E-Kitap 1834997-1001 SB106 .B56 Elsevier E-Kitap Koleksiyonu
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