Improving and Tailoring Enzymes for Food Quality and Functionality 2nd Edition
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Improving and Tailoring Enzymes for Food Quality and Functionality 2nd Edition

SKU: 9780443154386

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Additional information

Full Title

Improving and Tailoring Enzymes for Food Quality and Functionality 2nd Edition
Author(s)

Rickey Y. Yada, Derek R. Dee
Edition

2nd Edition
ISBN

9780443154386, 9780443154379
Publisher

Woodhead Publishing
Format

PDF and EPUB

Description

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

  • Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry
  • Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications
  • Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product

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