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Enzymes in Food Processing

of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the;

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Enzymes in Food and Beverage Processing

basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired;

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Improving and Tailoring Enzymes for Food Quality and Functionality

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a;

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Enzymes in Food Processing

credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food;

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Microbial Enzyme Technology in Food Applications

uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such;

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Microbial Enzyme Technology in Food Applications

uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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Enzymes in Food Biotechnology

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and;

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Food Processing Technologies

as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the;

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Enzymes in Food Technology

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation;

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Enzymes in Food Processing

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has;

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Pulsed Electric Fields in Food Processing

of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to;

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Pulsed Electric Fields in Food Processing

of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to;

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Practical Food & Research

properties, enzymes, micro-organisms and vitamins in different food products, as well as their action mechanisms, research analyses, application;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the;

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Microbial Enzymes and Additives for the Food Industry

of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the;

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Biotechnology in Agriculture and Food Processing

products. It includes current topics such as GM foods, enzymes, and production of various types of food ingredients as well as basic ones such as;

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Biotechnology in Agriculture and Food Processing

products. It includes current topics such as GM foods, enzymes, and production of various types of food ingredients as well as basic ones such as;

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High Pressure Processing of Greenshell(TM) mussels

and lipase enzymes. The optimised processing parameters were then used to do quality assessment of end-product by measuring colour, texture;

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Tropical Food Science

related aspects like absorption of the digestive products and digestive enzymes and small intestine.;

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Biomass, Biofuels, Biochemicals

of enzymes. The scientific information related to the recombinant enzyme modifications, discovery of novel enzymes and development of synthetic;

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Food Engineering Handbook

fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and;

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Non-thermal Processing of Foods

-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non;

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Textile Processing with Enzymes

provide the textile technologist with an understanding of enzymes and their use with textile materials and in process engineering. It covers all;

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Food Composition and Analysis

arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking;

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