Enzymes in Food Technology: Improvements and Innovations

Book Name: Enzymes in Food Technology: Improvements and Innovations
Author: Mohammed Kuddus
Publisher: Springer
ISBN-10: 978-981-13-1933-4
Year: 2018
Pages: 419
Language: English
File size: 7.96 MB
File format: PDF

Enzymes in Food Technology: Improvements and Innovations Pdf Book Description:

The usage of enzymes in food processing is well understood, and committed research is constantly being pursued to deal with the international food crisis. This publication gives a wide, up-to-date breakdown of the enzymes used in food engineering.

It discusses microbial, animal and plant enzymes in the context of the software in the food industry; procedure of immobilization; thermal and functional stability; enhanced product specificity and particular activity; receptor technology; execution of high-throughput processes; screening of comparatively unexplored surroundings; and growth of enzymes that are more efficient. Offering an extensive reference source on the very innovative area of food engineering, this publication is of interest to specialists, professors and scientists from the biotech and food industries.

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