| Author(s) | Mohammed Kuddus |
 | Year | 2019 |
 | Pages | 873 |
 | Language | English |
 | Format | PDF |
 | Size | 28 MB
|
 | Publisher | Academic Press |
 | ISBN | 0128132809, 978-0128132807, B07GXHF22C |
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
