Improving and tailoring enzymes for food quality and functionality

• Other Authors: Yada, R. Y. 1954- (Editor)
• Format: eBook
• Language: English
• Published: Cambridge : Woodhead Publishing, [2015]
• Series: Woodhead Publishing in food science, technology, and nutrition ; no. 291.
• Subjects: Plant biotechnology.; Agricultural processing.; Food > Biotechnology.; Sustainable agriculture.; elektronické knihy; electronic books
• ISBN: 9781782422976; 1782422978; 9781782422853; 1782422854
• Physical Description: 1 online resource (xxiii, 241 pages) : illustrations
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.