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![Enzymes in food technology](https://infodoc.agroparistech.fr/img_cache/pmb_agroparistech_record_197691.webp)
Titre : |
Enzymes in food technology : improvements and innovations
|
Auteur(s) : | Mohammed Kuddus, Éditeur scientifique |
Type de document : | Livre |
Sujets : | Microbiologie alimentaire ; Enzymes ; Food -- Microbiology ; Industrie pharmaceutique ; Fruits ; Légumes ; Tanins ; Catalyseurs ; Protéines ; Glucides ; Industries agro-alimentaires -- Technologie ; Enzymes -- Applications industrielles ; Textiles et tissus ; Aliments pour animaux ; Anticorps LIPASE ; BRUNISSEMENT ; ENZYME IMMOBILISEE ; ESTERASE |
Résumé : |
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 bi[...] 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. |
Editeur(s) : | Singapore : Springer Nature Singapore Pte Ltd |
Date de publication : | 2018 |
Format : | 1 vol. (XI-419 p.) / ill. en noir et en coul., fig., tabl. / 25 cm |
Note(s) : |
Bibliogr. |
Table des matières : |
1 Microbial Enzymes in Food Technology
1 Microbial Enzymes in Food Technology |
Langue(s) : | Anglais |
Identifiant : | 978-981-1319327-- |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197691 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
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Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV1.2 KUD | Papier | Empruntable Disponible |