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Microbial Enzyme Technology in Food Applications

state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book;

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Microbial Enzyme Technology in Food Applications

state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book;

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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 Production of Food Ingredients, Enzymes and Nutraceuticals

engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part;

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Green Bio-processes

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading;

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Enzymes in Food Technology

been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has 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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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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Biomass, Biofuels, Biochemicals

catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives Includes comprehensive information about the;

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Enzymes in Food Processing

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect;

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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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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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Microbial Cultures and Enzymes in Dairy Technology

Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products;

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Enzymes in Human and Animal Nutrition

Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects;

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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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Food Science

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent;

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Enzymes

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific;

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Food Science

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent;

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Biomass, Biofuels, Biochemicals

Biomass, Biofuels and Biochemicals: Advances in Enzyme Technology provides state-of-the-art information on the fundamental aspects and;

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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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Enzymes in Industry: Production and Applications

Leading experts from all over the world present an overview of the use of enzymes in industry for: - the production of bulk products, such;

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Unique Sequence Signatures in Plant Lipolytic Enzymes

to their roles in improving food technology, medicine, nutrition, and biotechnology. With recent advances in protein chemistry, biochemistry;

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Ultrasound: Advances in Food Processing and Preservation

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The;

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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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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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Biotechnology of Microbial Enzymes

Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications provides a complete survey of the latest;

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Handbook of Food Enzymology

physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and;

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