Enzymes in Food Technology: Improvements and Innovations
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The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.Enzymes in Food Technology: Improvements and Innovations and published by Springer. ISBNs for Enzymes in Food Technology are 9789811319334, 9811319332 and the print ISBNs are 9789811319327, 9811319324.
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