Articles liés à Enzymes in Food Technology: Improvements and Innovations
Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kuddus's main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Enzymes in Food Technology. Improvements and Innovations.
Edité par
Singapore, Springer., 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
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Vendeur : Universitätsbuchhandlung Herta Hold GmbH, Berlin, Allemagne
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XI, 419 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. N° de réf. du vendeur 8982JB
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Enzymes in Food Technology (eng)
impression à la demandeVendeur : Brook Bookstore On Demand, Napoli, NA, Italie
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Etat : new. Questo è un articolo print on demand. N° de réf. du vendeur 5ded0096160bf35a776525d424b18a5e
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Enzymes in Food Technology
Edité par
Springer Nature Singapore Nov 2018, 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 432 pp. Englisch. N° de réf. du vendeur 9789811319327
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Enzymes in Food Technology
Edité par
Springer Singapore, 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
Neuf
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Vendeur : moluna, Greven, Allemagne
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Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Provides a resource of recent scientific research on the enzymes involved in food industryDiscusses comprehensively the processes employed in food technology from the very basic to the advanced onesDescribes nov. N° de réf. du vendeur 233095062
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Enzymes in Food Technology (Hardcover)
Edité par
Springer Verlag, Singapore, Singapore, 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
Neuf
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Hardcover. 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. The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9789811319327
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Enzymes in Food Technology
Edité par
Springer, Springer Nov 2018, 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
Neuf
Couverture rigide
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 432 pp. Englisch. N° de réf. du vendeur 9789811319327
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Enzymes in Food Technology : Improvements and Innovations
Edité par
Springer, Springer, 2018
ISBN 10 : 9811319324
ISBN 13 : 9789811319327
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N° de réf. du vendeur 9789811319327
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ENZYMES IN FOOD TECHNOLOGY: IMPROVEMENTS AND INNOVATIONS
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. N° de réf. du vendeur 26375763211
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ENZYMES IN FOOD TECHNOLOGY: IMPROVEMENTS AND INNOVATIONS
impression à la demandeVendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. Print on Demand. N° de réf. du vendeur 370282196
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Edition internationale
ENZYMES IN FOOD TECHNOLOGY IMPROVEMENTS AND INNOVATIONS (HB 2018)
Edition internationaleVendeur : UK BOOKS STORE, London, LONDO, Royaume-Uni
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Etat : New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. N° de réf. du vendeur Cvs 9789811319327
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