Name: Microbial Enzyme Technology in Food Applications (Food Biology Series) (en Inglés)
Price: 52930.00 CLP
Availability: InStock
Author: Ray, Ramesh C. ; Rosell, Cristina M.
ISBN: 9780367782566

portada Microbial Enzyme Technology in Food Applications (Food Biology Series) (en Inglés)

Formato

Libro Físico

Ilustrado por

Ramesh C. Ray

Cristina M. Rosell

Editorial

CRC Press

Autor

Ray, Ramesh C. ; Rosell, Cristina M.

Idioma

Inglés

N° páginas

520

Encuadernación

Tapa Blanda

ISBN13

9780367782566

N° edición

Categorías

Química alimentaria
Microbiología (no médica)
Tecnología alimentaria

Microbial Enzyme Technology in Food Applications (Food Biology Series) (en Inglés)

Ramesh C. Ray (Ilustrado por) · Cristina M. Rosell (Ilustrado por) · CRC Press · Tapa Blanda

Libro Nuevo

$ 52.930

$ 88.220

Ahorras: $ 35.290

40% descuento

Cantidad
Estado: Nuevo
Quedan 10 unidades

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 30 de Mayo y el Miércoles 12 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Microbial Enzyme Technology in Food Applications (Food Biology Series) (en Inglés)"

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative.This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.