Cristobal Noe Aguilar & Mohammed Kuddus 
Value-Addition in Food Products and Processing Through Enzyme Technology [EPUB ebook] 

Ủng hộ

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. – Presents research data from experts- Includes emerging industry topics such as baby food and food safety- Offers methodologies of enzymes in diagnostics for food testing and analysis- Emphasizes enzyme technology through a microbial biotechnological lens- Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

€199.89
phương thức thanh toán
Mua cuốn sách điện tử này và nhận thêm 1 cuốn MIỄN PHÍ!
Ngôn ngữ Anh ● định dạng EPUB ● ISBN 9780323903769 ● Biên tập viên Cristobal Noe Aguilar & Mohammed Kuddus ● Nhà xuất bản Elsevier Science ● Được phát hành 2021 ● Có thể tải xuống 3 lần ● Tiền tệ EUR ● TÔI 8240488 ● Sao chép bảo vệ Adobe DRM
Yêu cầu trình đọc ebook có khả năng DRM

Thêm sách điện tử từ cùng một tác giả / Biên tập viên

47.616 Ebooks trong thể loại này