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NEW INGREDIENTS IN FOOD PROCESSING: BIOCHEMISTRY AND AGRICULTURE
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NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS: BIOCATALYSTS
Publisher:
ELSEVIER INDIA
| Author:
ROBERT RASTALL
| Language:
English
| Format:
Hardback
Publisher:
ELSEVIER INDIA
Author:
ROBERT RASTALL
Language:
English
Format:
Hardback
₹3,995 ₹3,196
Save: 20%
In stock
Ships within:
1-4 Days
In stock
ISBN:
SKU
9789351072775
Category Uncategorized
Category: Uncategorized
Page Extent:
336
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
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Description
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
About Author
Professor Robert Rastall holds a senior post at the University of Reading. Professor Rastall is widely published and is highly regarded for his research activities principally in the field of carbohydrate bioengineering.
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