Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzyme

Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing

This fourth edition volume expands on the previous editions with new insights on important aspects to take into accounting when immobilizing enzymes and cells,