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Seafood Enzymes

Release on 2000-02-252000-02-25 by Norman F. Haard
Seafood Enzymes

Author: Norman F. Haard

Publisher: CRC Press

ISBN: 082470326X

Category: Technology & Engineering

Page: 712

View: 850

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
Technology & Engineering
Seafood Enzymes
Language: en
Pages: 712

Seafood Enzymes

Authors: Norman F. Haard, Benjamin K. Simpson
Categories: Technology & Engineering
Type: BOOK - Published: 2000-02-25 - Publisher: CRC Press

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
Agro-Industrial Wastes as Feedstock for Enzyme Production
Language: en
Pages: 350

Agro-Industrial Wastes as Feedstock for Enzyme Production

Authors: Gurpreet S. Dhillon, Surinder Kaur
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-25 - Publisher: Academic Press

Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme production using agro-industrial wastes with respect to their generation, current methods of disposal, the problems faced in terms of waste and regulation, and potential
Food Biochemistry and Food Processing
Language: en
Pages: 909

Food Biochemistry and Food Processing

Authors: Benjamin K. Simpson, Leo M. L. Nollet, Fidel Toldrá, Soottawat Benjakul, Gopinadhan Paliyath, Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2012-04-11 - Publisher: John Wiley & Sons

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and
Safety and Quality Issues in Fish Processing
Language: en
Pages: 536

Safety and Quality Issues in Fish Processing

Authors: H. Allan Bremner
Categories: Technology & Engineering
Type: BOOK - Published: 2002-08-13 - Publisher: CRC Press

Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
Value-Addition in Food Products and Processing Through Enzyme Technology
Language: en
Pages: 538

Value-Addition in Food Products and Processing Through Enzyme Technology

Authors: Mohammed Kuddus, Cristobal Noe Aguilar
Categories: Science
Type: BOOK - Published: 2021-12-08 - Publisher: Academic Press

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food

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