TY  - BOOK
AU  - Kuddus,Mohammed
ED  - SpringerLink (Online service)
TI  - Enzymes in Food Technology: Improvements and Innovations 
SN  - 9789811319334
AV  - R856-R857 
U1  - 610.28 23
PY  - 2018///
CY  - Singapore
PB  - Springer Singapore, Imprint: Springer
KW  - Biomedical engineering
KW  - Food-Biotechnology
KW  - Microbiology
KW  - Biochemical engineering
KW  - Biomedical Engineering/Biotechnology
KW  - Food Science
KW  - Food Microbiology
KW  - Applied Microbiology
KW  - Biochemical Engineering
N1  - Acceso multiusuario; 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
N2  - 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 of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries
UR  - http://148.231.10.114:2048/login?url=https://doi.org/10.1007/978-981-13-1933-4
ER  -