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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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Parameswaran, Binod (Editör), Varjani, Sunita (Editör), Raveendran, Sindhu (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : 2019.
Imprint: Springer,
Edisyon:1st ed. 2019.
Seri Bilgileri:Energy, Environment, and Sustainability,
Konular:
Biotechnology.
Food science.
Chemical Bioengineering.
Food Science.
Online Erişim:Full-text access
Diğer Bilgiler
Özet: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.
Fiziksel Özellikler: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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