Enzymes in food technology
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and pro...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Sheffield, U.K.
Sheffield Academic Press
2002
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01229nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_192301 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.024 | ||
| 082 | |b E56 | ||
| 245 | 0 | |a Enzymes in food technology | |
| 245 | 0 | |c Edited by Robert J. Whitehurst and Barry A. Law | |
| 260 | |a Sheffield, U.K. | ||
| 260 | |b Sheffield Academic Press | ||
| 260 | |c 2002 | ||
| 520 | |a The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters. | ||
| 526 | |a Enzym thực phẩm,Enzyme thực phẩm chuyên sâu,Enzym thực phẩm | ||
| 526 | |b XH821,NN933,NN680 | ||
| 650 | |a Enzymes,Enzym | ||
| 650 | |x Industrial applications,Ứng dụng công nghiệp | ||
| 910 | |a Hải | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||