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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Weitere Verfasser:	Yada, R. Y. (Rickey Yoshio), 1954- (HerausgeberIn), Dee, Derek R. (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	Englisch
Veröffentlicht:	Cambridge, MA : Woodhead Publishing, 2024.
Ausgabe:	Second edition.
Schriftenreihe:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Schlagworte:	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-Zugang:	ScienceDirect
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