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Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2007-09-21 - Publisher: Elsevier
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnolo
Language: en
Pages: 365
Pages: 365
Type: BOOK - Published: 2017-03-27 - Publisher: CRC Press
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and h
Language: en
Pages: 384
Pages: 384
Type: BOOK - Published: 2009-09-03 - Publisher: John Wiley & Sons
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advan
Language: en
Pages: 385
Pages: 385
Type: BOOK - Published: 2010 - Publisher: I. K. International Pvt Ltd
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzyme
Language: en
Pages: 540
Pages: 540
Type: BOOK - Published: 2021-12-01 - Publisher: Academic Press
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technol