Improving and tailoring enzymes for food quality and functionality
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, en...
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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
Woodhead Publishing,
[2015]
|
| Series | Woodhead Publishing in food science, technology, and nutrition ;
no. 291. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781782422976 1782422978 9781782422853 1782422854 |
| Physical Description | 1 online resource (xxiii, 241 pages) : illustrations |
Cover
| Summary: | 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. |
|---|---|
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781782422976 1782422978 9781782422853 1782422854 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (xxiii, 241 pages) : illustrations |