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In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect;
Vergelijkbare producten zoals Enzymes in Food Processing
basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired;
Vergelijkbare producten zoals Enzymes in Food and Beverage Processing
in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic;
Vergelijkbare producten zoals Enzymes in Food Processing
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a;
Vergelijkbare producten zoals Improving and Tailoring Enzymes for Food Quality and Functionality
of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes;
Vergelijkbare producten zoals Microbial Enzyme Technology in Food Applications
of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes;
Vergelijkbare producten zoals Microbial Enzyme Technology in Food Applications
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;
Vergelijkbare producten zoals Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and;
Vergelijkbare producten zoals Enzymes in Food Biotechnology
as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the;
Vergelijkbare producten zoals Food Processing Technologies
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation;
Vergelijkbare producten zoals Enzymes in Food Technology
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;
Vergelijkbare producten zoals Enzymes 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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properties, enzymes, micro-organisms and vitamins in different food products, as well as their action mechanisms, research analyses, application;
Vergelijkbare producten zoals Practical Food & Research
of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to;
Vergelijkbare producten zoals Pulsed Electric Fields in Food Processing
components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals Encapsulation Technologies for Active Food Ingredients and Food Processing
of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the;
Vergelijkbare producten zoals Microbial Enzymes and Additives for the Food Industry
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;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals Biotechnology in Agriculture and Food Processing
changes caused by adiabatic heating. Quality was determined by effect of HPP parameters on autolytic enzymes mussels viz. alanine aminopeptidase;
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of enzymes. The scientific information related to the recombinant enzyme modifications, discovery of novel enzymes and development of synthetic;
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related aspects like absorption of the digestive products and digestive enzymes and small intestine.;
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enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and;
Vergelijkbare producten zoals Handbook of Research on Food Processing and Preservation Technologies: Volume 2
fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food;
Vergelijkbare producten zoals Food Engineering Handbook
-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non;
Vergelijkbare producten zoals Non-thermal Processing of Foods
With the increasingly important requirement for textile manufacturers to reduce pollution in textile production, the use of enzymes in the;
Vergelijkbare producten zoals Textile Processing with Enzymes
A comprehensive, accessible, up-to-date catalog of enzymes and their uses in modern manufacturing. Enzymes have long been used by;
Vergelijkbare producten zoals Industrial Enzymes and Their Applications
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