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Improving and Tailoring Enzymes for Food Quality and Functionality

By: (Edited by) Rickey Y. Yada

Manufactured on Demand
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Ksh 37,450.00

Format: Hardback or Cased Book

ISBN-10: 1782422854

ISBN-13: 9781782422853

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

Publisher: Elsevier Science & Technology

Imprint: Woodhead Publishing Ltd

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jul 27th, 2015

Print length: 266 Pages

Weight: 446 grams

Product Classification: Food & beverage technology

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Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

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