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Improving and tailoring enzymes for food quality and functionality /

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This t...

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Bibliografske podrobnosti
Drugi avtorji: Yada, R. Y. (Rickey Yoshio), 1954- (Editor), Dee, Derek R. (Editor)
Format: Elektronski eKnjiga
Jezik:angleščina
Izdano: Cambridge, MA : Woodhead Publishing, 2024.
Izdaja:Second edition.
Serija:Woodhead Publishing Series in Food Science, Technology and Nutrition
Teme:
Food > Biotechnology.
Enzymes > Biotechnology.
Plant biotechnology.
Agricultural processing.
Sustainable agriculture.
Aliments > Biotechnologie.
Enzymes > Biotechnologie.
Plantes > Biotechnologie.
Produits agricoles > Traitement.
Agriculture durable.
sustainable agriculture (discipline)
Agricultural processing
Enzymes > Biotechnology
Food > Biotechnology
Plant biotechnology
Sustainable agriculture
Online dostop:ScienceDirect
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Opis
Izvleček:Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.
Fizični opis:1 online resource.

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