In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept

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

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

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 h

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