الصفحة 1
الصفحة 1
Novel food grade enzymes : Applications in food processing and preservation industries
Covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products.
Fundamentals of biochemical engineering
Enzyme Kinetics Immobilized Enzyme Industrial Applications of Enzymes Cell Cultivations Cell Kinetics and Fermenter Design Genetic Engineering Sterilization Agitation and Aeration Downstream Processing.
Marine Biotechnology II
This volume of Advances in Biochemical Engineering/Biotechnology illustrates several topics in line with the following broad objectives: thinking of marine biotechnology as the controlled production and use of marine organisms and molecules for useful purposes, firstly by exploring aspects of marine biodiversity and exploitation of biomass, then considering the identification, production and processing of marine products.
