Description
Enzymes in Food Biotechnology: Production, applications, and future prospects, presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This is valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology useful for researchers, professionals, and students. Food applications include process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments and also development of more efficient enzymes.
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