Ebook: Enzymes in Food Technology: Improvements and Innovations
Author: Mohammed Kuddus
- Tags: Biomedicine, Biomedical Engineering/Biotechnology, Food Science, Food Microbiology, Applied Microbiology, Biochemical Engineering
- Year: 2018
- Publisher: Springer Singapore
- Edition: 1st ed.
- Language: English
- pdf
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.