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03825nam a2200505 4500 |
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978-981-13-1933-4 |
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20191021213544.0 |
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181119s2018 si | s |||| 0|eng d |
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|a 9789811319334
|9 978-981-13-1933-4
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|a 10.1007/978-981-13-1933-4
|2 doi
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|a R856-R857
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|a 610.28
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|a Enzymes in Food Technology
|h [electronic resource] :
|b Improvements and Innovations /
|c edited by Mohammed Kuddus.
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|a 1st ed. 2018.
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|a Singapore :
|b Springer Singapore :
|b Imprint: Springer,
|c 2018.
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|a XI, 419 p. 54 illus., 30 illus. in color.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
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|a text file
|b PDF
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|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.
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|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.
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|a Biomedical engineering.
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|a Food-Biotechnology.
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|a Microbiology.
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|a Biochemical engineering.
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|a Biomedical Engineering/Biotechnology.
|0 http://scigraph.springernature.com/things/product-market-codes/B24000
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|a Food Science.
|0 http://scigraph.springernature.com/things/product-market-codes/C15001
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|a Food Microbiology.
|0 http://scigraph.springernature.com/things/product-market-codes/L23040
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|a Applied Microbiology.
|0 http://scigraph.springernature.com/things/product-market-codes/C12010
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|a Biochemical Engineering.
|0 http://scigraph.springernature.com/things/product-market-codes/C12029
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|a Kuddus, Mohammed.
|e editor.
|4 edt
|4 http://id.loc.gov/vocabulary/relators/edt
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|a SpringerLink (Online service)
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|t Springer eBooks
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|i Printed edition:
|z 9789811319327
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|i Printed edition:
|z 9789811319341
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|u https://doi.org/10.1007/978-981-13-1933-4
|z Full Text via HEAL-Link
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|a ZDB-2-SBL
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|a Biomedical and Life Sciences (Springer-11642)
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