Enzymes in Food Technology

✍ Robert J. Whitehurst, Maarten Van Oort 📂 Library 📅 2009 🏛 Wiley-Blackwell 🌐 English

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and pro

📁 Enzymes in Food Technology

✍ Whitehurst R.J., Oort M.V. (eds.) 📂 Library 📅 2009 🏛 Wiley 🌐 English

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and pro

Enzymes in Food Technology, Second editi

📁 Enzymes in Food Technology, Second edition

📂 Library 📅 2009 🏛 Wiley-Blackwell 🌐 English

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and pro

Microbial enzyme technology in food appl

📁 Microbial enzyme technology in food applications

✍ Ray, Ramesh C.; Rosell, Cristina M 📂 Library 📅 2017 🏛 CRC Press 🌐 English

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade mi

Enzymes in Food Technology: Improvements

📁 Enzymes in Food Technology: Improvements and Innovations

✍ Mohammed Kuddus 📂 Library 📅 2018 🏛 Springer Singapore 🌐 English

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 co

Enzyme Inactivation in Food Processing:

📁 Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications

✍ Megh R Goyal, Junaid Ahmad Malik, Ravi Pandiselvam 📂 Library 📅 2023 🏛 CRC Press/Apple Academic Press 🌐 English

Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical method