Overview
- Provides a resource of recent scientific research on the enzymes involved in food industry
- Discusses comprehensively the processes employed in food technology from the very basic to the advanced ones
- Describes novel approaches and techniques used in food processing
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About this book
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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Table of contents (20 chapters)
Editors and Affiliations
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Bibliographic Information
Book Title: Enzymes in Food Technology
Book Subtitle: Improvements and Innovations
Editors: Mohammed Kuddus
DOI: https://doi.org/10.1007/978-981-13-1933-4
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2018
Hardcover ISBN: 978-981-13-1932-7Published: 27 November 2018
eBook ISBN: 978-981-13-1933-4Published: 19 November 2018
Edition Number: 1
Number of Pages: XI, 419
Number of Illustrations: 24 b/w illustrations, 30 illustrations in colour
Topics: Biomedical Engineering/Biotechnology, Food Science, Food Microbiology, Applied Microbiology, Biochemical Engineering