Improving and tailoring enzymes for food quality and functionality
Title:
Improving and tailoring enzymes for food quality and functionality
Author:
Yada, R. Y. (Rickey Yoshio), 1954- editor.
ISBN:
9781782422976
Physical Description:
1 online resource (xxiii, 241 pages) : illustrations.
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition ; no. 291
Woodhead Publishing in food science, technology, and nutrition ; no. 291.
Contents:
Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods.
Abstract:
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:
eBooks on EBSCOhost
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