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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| Format: | eBook |
| Language: | English |
| Published: |
Singapore
Springer Nature Singapore
2018, 2018
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| Edition: | 1st ed. 2018 |
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| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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