Coverart for item
The Resource Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada, (electronic book)

Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada, (electronic book)

Label
Improving and tailoring enzymes for food quality and functionality
Title
Improving and tailoring enzymes for food quality and functionality
Statement of responsibility
edited by Rickey Y. Yada
Contributor
Subject
Language
eng
Summary
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
Member of
Cataloging source
EBLCP
Dewey number
630
Illustrations
illustrations
Index
index present
LC call number
SB106.B56
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1954-
http://library.link/vocab/relatedWorkOrContributorName
Yada, R. Y.
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
Series volume
291
http://library.link/vocab/subjectName
  • Plant biotechnology
  • Agricultural processing
  • Food
  • Sustainable agriculture
  • Agricultural processing
  • Food -- Biotechnology
  • Plant biotechnology
  • Sustainable agriculture
Label
Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada, (electronic book)
Instantiates
Publication
Note
Description based upon print version of record
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods
Control code
SCIDI915311664
Dimensions
unknown
Extent
1 online resource (266 p.)
File format
unknown
Form of item
online
Isbn
9781782422976
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
Label
Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada, (electronic book)
Publication
Note
Description based upon print version of record
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Part one. Separation, preparation and biosysnthesis of enzyme sources -- Part two. Enzyme processing, packaging, analysis and valorization -- Part three. Applications of enzymes in foods
Control code
SCIDI915311664
Dimensions
unknown
Extent
1 online resource (266 p.)
File format
unknown
Form of item
online
Isbn
9781782422976
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote

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