Enzymes
Novel Biotechnological Approaches for the Food Industry

A detailed examination of the most novel biotechnological approaches for the use of enzymes in the food industry

Selim Kermasha (Edited by), Michael N.A. Eskin (Edited by)

9780128002179

Hardback, published 2 December 2020

328 pages
22.9 x 15.1 x 2.4 cm, 0.63 kg

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

1. Introduction2. Enzymes3. Production of Enzymes: Fermentation and Genetic Engineering4. Recovery and Purification of Industrial Enzymes5. Chemical Stabilization of Enzymes6. Immobilization of Enzymes and Their Use in Biotechnological Applications7. Biocatalysis in Selected Media8. Safety Regulations of Food Enzymes9. Selected Industrial Enzymes

Subject Areas: Food & beverage technology [TDCT]