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 Electronic eBook
LanguageEnglish
Published Cambridge : Woodhead Publishing, [2015]
SeriesWoodhead Publishing in food science, technology, and nutrition ; no. 291.
Subjects
Plant biotechnology.
Agricultural processing.
Food > Biotechnology.
Sustainable agriculture.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781782422976
1782422978
9781782422853
1782422854
Physical Description1 online resource (xxiii, 241 pages) : illustrations

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Table of 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.

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