Fr. 5.-¹ Rabatt bei Bestellungen per App
Gleich Code kopieren:

Menü
Alle
Direkt bestellen
Wunschlisten
Warenkorb
poinz

Improving and Tailoring Enzymes for Food Quality and Functionality (ePub)

(Sprache: Englisch)

Schreiben Sie einen Kommentar zu "Improving and Tailoring Enzymes for Food Quality and Functionality".

 
 
Merken
Merken
 
Improving and Tailoring Enzymes for Food Quality and Functionality
 


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....
Mehr zum Inhalt Autorenporträt Video
eBook (ePub) Fr. 262.90
Buch (Gebunden) Fr. 331.90
sofort als Download lieferbar

Bestellnummer: 70068614

Printausgabe Fr. 331.90
eBook (ePub) Fr. 262.90
inkl. MwSt.
Download bestellen
Verschenken
 
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
Video zum Produkt
Produktdetails
Produktinformationen zu „Improving and Tailoring Enzymes for Food Quality and Functionality (ePub)“

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 in specific food commodities.

  • Provides readers with the latest information on enzymes and their unique applications in the food industry
  • Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications
  • Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
Autoren-Porträt
Professor Rickey Yada is Dean of The University of British Columbia, Canada and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology.
Bibliographische Angaben
  • 2015, 266 Seiten, Englisch
  • Herausgegeben: Rickey Y. Yada
  • Verlag: Elsevier Science & Techn.
  • ISBN-10: 1782422978
  • ISBN-13: 9781782422976
  • Erscheinungsdatum: 28.07.2015

Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.

eBook Informationen
  • Dateiformat: ePub
  • Grösse: 6.48 MB
  • Mit Kopierschutz
  • Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Improving and Tailoring Enzymes for Food Quality and Functionality"

Schreiben Sie einen Kommentar zu "Improving and Tailoring Enzymes for Food Quality and Functionality".

 
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
 
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
  •  
     
     
     
     
0 Gebrauchte Artikel zu „Improving and Tailoring Enzymes for Food Quality and Functionality“
Zustand Preis Porto Zahlung Verkäufer Rating