Enzymes in Food Technology Improvements and Innovations /
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...
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| Médium: | Elektronický zdroj E-kniha |
|---|---|
| Jazyk: | angličtina |
| Vydáno: |
Singapore :
Springer Singapore ,
2018.
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| Vydání: | 1st ed. 2018. |
| Témata: | |
| ISBN: | 9789811319334 |
| On-line přístup: |
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| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 003 | SK-BrCVT | ||
| 005 | 20220618120646.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 181119s2018 si | s |||| 0|eng d | ||
| 020 | |a 9789811319334 | ||
| 024 | 7 | |a 10.1007/978-981-13-1933-4 |2 doi | |
| 035 | |a CVTIDW08996 | ||
| 040 | |a Springer-Nature |b eng |c CVTISR |e AACR2 | ||
| 041 | |a eng | ||
| 245 | 1 | 0 | |a Enzymes in Food Technology |h [electronic resource] : |b Improvements and Innovations / |c edited by Mohammed Kuddus. |
| 250 | |a 1st ed. 2018. | ||
| 260 | 1 | |a Singapore : |b Springer Singapore , |c 2018. | |
| 300 | |a XI, 419 p. 54 illus., 30 illus. in color. |b online resource. | ||
| 500 | |a Biomedical and Life Sciences | ||
| 505 | 0 | |a Enzyme immobilization methods and applications in food industry -- Cold-active enzymes in food processing -- Transglutaminase protein substrates of food interest -- Enhanced dyeing efficiency of enymatically modified protein fibers -- Tannin degrading enzymes: catalytic properties and technological perspectives -- Production of food enzymes from recombinant microorganisms -- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes -- Application of enzymes in meat processing -- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications -- Microbial enzymes in food biotechnology -- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity -- Food enzyme and nanotechnology -- Abzymes in food biotechnology -- Enzymes as a food additives -- Enzymes in Animal Feed Industry. | |
| 516 | |a text file PDF | ||
| 520 | |a 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. | ||
| 650 | 0 | |a Biomedical engineering. | |
| 650 | 0 | |a Food-Biotechnology. | |
| 650 | 0 | |a Microbiology. | |
| 650 | 0 | |a Biochemical engineering. | |
| 856 | 4 | 0 | |u http://hanproxy.cvtisr.sk/han/cvti-ebook-springer-eisbn-978-981-13-1933-4 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE06276 | ||
| 919 | |a 978-981-13-1933-4 | ||
| 974 | |a andrea.lebedova |f Elektronické zdroje | ||
| 992 | |a SUD | ||
| 999 | |c 275458 |d 275458 | ||