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Enzymes in Food Technology Improvements and Innovations - ebooks1001 - 09-09-2024
![[Image: 4420c6940da49f1c13f0c5394aa6aa54.webp]](https://i124.fastpic.org/big/2024/0909/54/4420c6940da49f1c13f0c5394aa6aa54.webp)
Free Download Enzymes in Food Technology: Improvements and Innovations by Mohammed Kuddus
English | EPUB (True) | 2018 | 419 Pages | ISBN : 9811319324 | 17.8 MB
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.
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