Green Bio-processes Enzymes in Industrial Food Processing /

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...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Parameswaran, Binod (Editor), Varjani, Sunita (Editor), Raveendran, Sindhu (Editor)
Format: e-Book
Language:English
Published: Singapore : Springer Nature Singapore : 2019.
Imprint: Springer,
Edition:1st ed. 2019.
Series:Energy, Environment, and Sustainability,
Subjects:
Biotechnology.
Food science.
Chemical Bioengineering.
Food Science.
Online Access:Full-text access
Description
Summary: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.
Physical Description:XVI, 446 p. 50 illus., 29 illus. in color. online resource.
ISBN:9789811332630
ISSN:2522-8374
DOI:10.1007/978-981-13-3263-0

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