Enzymes in food biotechnology [online] : production, applications, and future prospects / edited by Mohammed Kuddus
Contributor(s): KUDDUS, Mohammed [ed.].Material type: BookPublisher: London : Academic Press, 2019Description: 1 resursă online (909 p.).ISBN: 9780128132814; 9780128132807.Subject(s): | DE-Ingineria produselor alimentare | DE-Științe inginerești aplicate | | industrie alimentară | biotehnologie alimentară | enzime | biosenzori | cărți străine | cărți achiziții | cărți electroniceOther classification: 663/E58 Online resources: Acces online la textul integral numai din Intranet
Introduction to Food Enzymes Microbial Enzyme in Food Biotechnology Enzymes in the Beverage Industry Enzymes in Fruit Juice Processing Application of Microbial Enzymes in the Dairy Industry Wine Enzymes: Potential and Practices Enzymes in the Animal Feed Industry Enzymes in the Meat Industry Enzymes for Use in Functional Foods Enzymes as Additives in Starch Processing: A Short Overview Lysozyme: A Natural Antimicrobial Enzyme of Interest in Food Applications Ligninolytic Enzymes: An Introduction and Applications in the Food Industry Hydrolases of Halophilic Origin With Importance for the Food Industry Fungal Proteases and Production of Bioactive Peptides for the Food Industry Application of Proteases for the Production of Bioactive Peptides Development of Functional Food From Enzyme Technology: A Review Current Development and Future Perspectives of Microbial Enzymes in the Dairy Industry Enzymes for Fructooligosaccharides Production: Achievements and Opportunities Antibiofilm Enzymes as an Emerging Technology for Food Quality and Safety Enzyme and Bioactive Peptides—A Strategy for Discovery and Identification of Antihypertensive Peptides Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications Application of a Novel Endo-β-N-Acetylglucosaminidase to Isolate an Entirely New Class of Bioactive Compounds: N-Glycans Enzymatic Production of Steviol Glucosides Using β-Glucosidase and Their Applications Enzymatic Processing of Juice From Fruits/Vegetables: An Emerging Trend and Cutting Edge Research in Food Biotechnology Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited Fructosyltransferases and Invertases: Useful Enzymes in the Food and Feed Industries Nutritional and Nutraceutical Improvement by Enzymatic Modification of Food Proteins Plant-Derived Enzymes: A Treasure for Food Biotechnology Exploiting Microbial Enzymes for Augmenting Crop Production Plant Growth-Promoting Microbial Enzymes New Features and Properties of Microbial Cellulases Required for Bioconversion of Agro-industrial Wastes Oxylipins and Green Leaf Volatiles: Application of Enzymes From Plant Origin to Produce Flavors and Antifungal Aldehydes Role of Soil Enzymes in Sustainable Crop Production Enzymes in Pharmaceutical Industry Transforming the Healthcare System Through Therapeutic Enzymes Enzymes in the Pharmaceutical Industry for β-Lactam Antibiotic Production Enzyme Immobilization Methods and Applications in the Food Industry Enzymes in Biosensors for Food Quality Assessment Enzyme Engineering for Enzyme Activity Improvement Biosensors for Food Quality and Safety Monitoring: Fundamentals and Applications Application of Immobilized Enzymes in the Food Industry Biosensors: An Enzyme-Based Biophysical Technique for the Detection of Foodborne Pathogens Production of Food-Processing Enzymes From Recombinant Microorganisms Food Enzymes and Nanotechnology Application of Nanobiocatalysts on Food Waste Food Enzymes From Extreme Environments: Sources and Bioprocessing Psychrophilic Enzymes: Potential Biocatalysts for Food Processing Enzymes Used in the Food Industry: Friends or Foes? Future Prospectives for Enzyme Technologies in the Food Industry
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