Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition
covers the most relevant information demanded in the production, engineering, and application of enzymes.
The title is very detailed and an important cross-discipline resource that merges academia and industry.
This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.
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