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181201 ||| eng |
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|a 9789811319334
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| 100 |
1 |
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|a Kuddus, Mohammed
|e [editor]
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| 245 |
0 |
0 |
|a Enzymes in Food Technology
|h Elektronische Ressource
|b Improvements and Innovations
|c edited by Mohammed Kuddus
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| 250 |
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|a 1st ed. 2018
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| 260 |
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|a Singapore
|b Springer Nature Singapore
|c 2018, 2018
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| 300 |
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|a XI, 419 p. 54 illus., 30 illus. in color
|b online resource
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| 505 |
0 |
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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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| 653 |
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|a Food / Microbiology
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| 653 |
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|a Chemical Bioengineering
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| 653 |
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|a Food Microbiology
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| 653 |
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|a Food Science
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| 653 |
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|a Industrial Microbiology
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| 653 |
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|a Biotechnology
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| 653 |
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|a Food science
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| 653 |
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|a Industrial microbiology
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 028 |
5 |
0 |
|a 10.1007/978-981-13-1933-4
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-981-13-1933-4?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 660.6
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| 520 |
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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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