Improving and Tailoring Enzymes for Food Quality and Functionality, Hardback Book

Improving and Tailoring Enzymes for Food Quality and Functionality Hardback

Edited by Rickey Y. (Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, Yada, Derek R. (Assistant Professor in the Food, Nutrition and Health Program, University of British Dee

Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition series

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Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes.

The title is very detailed and an important cross-discipline resource that merges academia and industry.

This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

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