Improving and Tailoring Enzymes for Food Quality and Functionality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Author: Yada, Rickey Y.

Edition: 2

ISBN: 9780443154379

Release Date: 09-04-2024

Package Dimensions: 9.3 x 7.5 x 1.0 inches

Languages: English

Binding: hardcover

Number Of Pages: 378

Details: Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability. Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product