Choose an application

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

This book, 'Improving and Tailoring Enzymes for Food Quality and Functionality,' explores the role of enzymes in the food industry. Edited by Rickey Y. Yada and Derek R. Dee, the book provides a comprehensive overview of enzyme applications, history, and design related to food processing. It examines enzyme activity, factors influencing their effectiveness, and the latest methods for enzyme separation and preparation. The text delves into microbial biosynthesis, enzymatic biosensors for detecting pesticides, and enzymes' use in waste treatment and valorization. Through detailed discussions on enzymes in breadmaking, meat, and fish processing, it highlights the importance of enzymes in enhancing food quality and safety. The book is intended for researchers, practitioners, and students in food science, offering insights into current practices and future trends in enzyme technology.

Enzymes industry. --- Food processing plants. --- Enzymes industry --- Food processing plants