Value-addition in food products and processing through enzyme technology

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food prod...

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Bibliographic Details
Format: eBook
Language: English
Published: London, United Kingdom ; San Diego, CA : Elsevier Academic Press, [2021]
Subjects:
Food industry and trade > Technological innovations.
Enzymes > Industrial applications.
elektronické knihy
electronic books
ISBN: 9780323903769
0323903762
9780323899291
0323899293
Physical Description: 1 online resource

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245 0 0 |a Value-addition in food products and processing through enzyme technology /  |c edited by Mohammed Kuddus, Cristobal Noe Aguilar. 
264 1 |a London, United Kingdom ;  |a San Diego, CA :  |b Elsevier Academic Press,  |c [2021] 
300 |a 1 online resource 
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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 Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Enzymes  |x Industrial applications. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |z 9780323903769 
776 0 8 |i Print version:  |z 0323899293  |z 9780323899291  |w (OCoLC)1252960946 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpVAFPPET5/value-addition-in?kpromoter=marc  |y Full text 

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