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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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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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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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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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Innovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest;

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Industrial Enzymes and Their Applications

A comprehensive, accessible, up-to-date catalog of enzymes and their uses in modern manufacturing. Enzymes have long been used by;

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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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Processing and Sustainability of Beverages

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and;

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Sustainable Food and Beverage Industries

This title includes a number of Open Access chapters. This new compendium volume looks the sustainable food and beverage industry;

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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 and Beverage Stability and Shelf Life

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet;

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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments;

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Cereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food;

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety 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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Yeasts in Food and Beverages

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding;

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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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Aseptic Processing of Foods

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This;

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Aseptic Processing of Foods

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This;

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