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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Gespeichert in:
Bibliographische Detailangaben
Format: Elektronisch E-Book
Sprache:Englisch
Veröffentlicht: Singapore : Springer Singapore , 2018.
Ausgabe:1st ed. 2018.
Schlagworte:
Biomedical engineering.
Food-Biotechnology.
Microbiology.
Biochemical engineering.
ISBN:9789811319334
Online-Zugang: Volltext
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Inhaltsangabe:
  • 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.

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