Green Bio-processes Enzymes in Industrial Food Processing /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Parameswaran, Binod (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Varjani, Sunita (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Raveendran, Sindhu (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Energy, Environment, and Sustainability,
• Θέματα: Biochemical engineering.; Food-Biotechnology.; Biomedical engineering.; Biochemical Engineering.; Food Science.; Biomedical Engineering/Biotechnology.
• Φυσική περιγραφή: XVI, 446 p. 50 illus., 29 illus. in color. online resource.
• ISBN: 9789811332630
• ISSN: 2522-8366
• DOI: 10.1007/978-981-13-3263-0

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.