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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Bibliographic Details
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

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Table of contents

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035 |a (OCoLC)915311664  |z (OCoLC)918998769 
245 0 0 |a Improving and tailoring enzymes for food quality and functionality /  |c edited by Rickey Y. Yada. 
264 1 |a Cambridge :  |b Woodhead Publishing,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online resource (xxiii, 241 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition ;  |v no. 291 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
504 |a Includes bibliographical references and index. 
505 0 |a Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Plant biotechnology. 
650 0 |a Agricultural processing. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Sustainable agriculture. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Yada, R. Y.  |q (Rickey Yoshio),  |d 1954-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PBJdMbtXjYPdwVCMhqjRMyd 
776 0 8 |i Print version:  |a Yada, Rickey.  |t Improving and Tailoring Enzymes for Food Quality and Functionality.  |d Burlington : Elsevier Science, ©2015  |z 9781782422853 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 291. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpITEFQF0K/improving-and-tailoring?kpromoter=marc  |y Full text 

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