Enzymes in Food Biotechnology

Produk Detail:
  • Author : Mohammed Kuddus
  • Publisher : Academic Press
  • Pages : 909 pages
  • ISBN : 0128132817
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Enzymes in Food Biotechnology

Download or Read online Enzymes in Food Biotechnology full in PDF, ePub and kindle. this book written by Mohammed Kuddus and published by Academic Press which was released on 23 August 2018 with total page 909 pages. We cannot guarantee that Enzymes in Food Biotechnology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology
  • Author : Mohammed Kuddus
  • Publisher : Academic Press
  • Release : 23 August 2018
GET THIS BOOK Enzymes in Food Biotechnology

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening

Progress in Food Biotechnology

Progress in Food Biotechnology
  • Author : Ali Osman
  • Publisher : Bentham Science Publishers
  • Release : 17 October 2018
GET THIS BOOK Progress in Food Biotechnology

Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification

Food Biotechnology

Food Biotechnology
  • Author : Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
  • Publisher : CRC Press
  • Release : 11 October 2005
GET THIS BOOK Food Biotechnology

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Enzymes in Food Technology

Enzymes in Food Technology
  • Author : Robert J. Whitehurst,Maarten Van Oort
  • Publisher : John Wiley & Sons
  • Release : 03 September 2009
GET THIS BOOK Enzymes in Food Technology

The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release : 14 December 2015
GET THIS BOOK Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The

Enzymes in Food Technology

Enzymes in Food Technology
  • Author : Mohammed Kuddus
  • Publisher : Springer
  • Release : 19 November 2018
GET THIS BOOK Enzymes in Food Technology

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

Microbial Enzymes and Additives for the Food Industry

Microbial Enzymes and Additives for the Food Industry
  • Author : Amit Kumar,Mukesh Yadav,Nirmala Sehrawat
  • Publisher : Unknown
  • Release : 10 April 2019
GET THIS BOOK Microbial Enzymes and Additives for the Food Industry

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are

Enzymes in Food Processing

Enzymes in Food Processing
  • Author : Anonim
  • Publisher : I. K. International Pvt Ltd
  • Release : 01 January 1970
GET THIS BOOK Enzymes in Food Processing

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one

Food Biotechnology

Food Biotechnology
  • Author : Y. H. Hui,George G. Khachatourians
  • Publisher : John Wiley & Sons
  • Release : 18 January 1995
GET THIS BOOK Food Biotechnology

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used

Green Bio processes

Green Bio processes
  • Author : Binod Parameswaran,Sunita Varjani,Sindhu Raveendran
  • Publisher : Springer
  • Release : 03 November 2018
GET THIS BOOK Green Bio processes

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Enzymes in Food Processing

Enzymes in Food Processing
  • Author : Gregory A. Tucker,L.F.J. Woods
  • Publisher : Springer Science & Business Media
  • Release : 16 May 1995
GET THIS BOOK Enzymes in Food Processing

Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.