The Resource Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada

Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada

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
Editor
Subject
Genre
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
no. 291
http://library.link/vocab/subjectName
  • Plant biotechnology
  • Agricultural processing
  • Food
  • Sustainable agriculture
  • Plantes
  • Produits agricoles
  • Aliments
Label
Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpITEFQF0K/improving-and-tailoring?kpromoter=marc
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
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
Dimensions
unknown
Extent
1 online resource (xxiii, 241 pages)
Form of item
online
Isbn
9781782422976
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)915311664
  • (OCoLC)ocn915311664
Label
Improving and tailoring enzymes for food quality and functionality, edited by Rickey Y. Yada
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpITEFQF0K/improving-and-tailoring?kpromoter=marc
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
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
Dimensions
unknown
Extent
1 online resource (xxiii, 241 pages)
Form of item
online
Isbn
9781782422976
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)915311664
  • (OCoLC)ocn915311664

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