Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in speci

Agricultural processing. --- Food -- Biotechnology. --- Plant biotechnology. --- Sustainable agriculture. --- Bioengineering --- Mechanical Engineering --- Engineering & Applied Sciences --- Crop biotechnology --- Crops --- Plants --- Agricultural biotechnology --- Biotechnology

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on

Dietary proteins. --- Food industry. --- Proteins in human nutrition. --- Proteins in human nutrition --- Industry --- Proteins --- Technology, Industry, and Agriculture --- Amino Acids, Peptides, and Proteins --- Food Industry --- Dietary Proteins --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Proteins. --- Food industry and trade.