000			03923cam a2200469 i 4500
001			on1049974680
003			OCoLC
005			20250612155506.0
006			m o d
007			cr cnu---unuuu
008			180827s2018 enka ob 001 0 eng d
040			_aN$T _beng _erda _epn _cN$T _dN$T _dOPELS _dEBLCP _dNLE _dYDX _dOCLCF _dUKMGB _dOTZ _dU3W _dLVT _dDKU _dD6H _dSNK _dOCLCQ _dESU _dS2H _dOCLCO _dMRB _dOCLCO _dOCLCQ _dSFB _dOCLCQ _dOCLCO _dOCLCL _dOCLCQ _dSXB _dOCLCQ _dOCLCO _dOCLCL
015			_aGBB8H0652 _2bnb
016	7		_a019046340 _2Uk
019			_a1050133902
020			_a9780128132814 _q(electronic bk.)
020			_a0128132817 _q(electronic bk.)
020			_z9780128132807
020			_z0128132809
035			_a(OCoLC)1049974680 _z(OCoLC)1050133902
050		4	_aTP248.65.F66
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTCB _2bicssc
082	0	4	_a664 _223 _1https://id.oclc.org/worldcat/ddc/E3TxDttdPHVr6cK6bqx8Py6PJd
100	1		_aKuddus, Mohammed, _eauthor. _1https://id.oclc.org/worldcat/entity/E39PCjvMyDTB3dM8Wcmb6XMdHy _934227
245	1	0	_aEnzymes in food biotechnology : _bproduction, applications, and future prospects / _cMohammed Kuddus.
250			_aFirst edition.
264		1	_aLondon : _bAcademic Press, an imprint of Elsevier, _c2018.
300			_a1 online resource (xxvi, 883 pages) : !b illustrations (some color)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aContains bibliographical references and index.
588	0		_aOnline resource; title from PDF title page (EBSCO, viewed August 29, 2018)
520			_aEnzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes.
505	0		_aOpportunities 19. Anti-biofilm enzymes as emerging technology in food quality and safety 20. Enzyme and bioactive peptides -- a strategy for discovery and identification of anti-hypertensive peptides 21. Transglutaminase-crosslinked edible films and coatings for food applications 22. Application of a novel endo-�-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans 23. Enzymatic production of steviol glucosides by using �-glycosidase and their applications 24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology 25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited 26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries 27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins 28. Plant-derived enzymes: A treasure for food biotechnology 29. Exploiting microbial enzymes for augmenting.
650		0	_aFood _xBiotechnology. _96770
650		0	_aEnzymes _xBiotechnology. _934228
758			_ihas work: _aEnzymes in food biotechnology (Text) _1https://id.oclc.org/worldcat/entity/E39PCGqwCCCWKjjgr7BJKTrdHC _4https://id.oclc.org/worldcat/ontology/hasWork
776	0	8	_iPrint version: _aKuddus, Mohammed. _tEnzymes in food biotechnology. _bFirst edition. _dLondon : Academic Press, an imprint of Elsevier, 2018 _z0128132809 _z9780128132807 _w(OCoLC)1022787493
856	4	0	_3ScienceDirect _uhttps://www.sciencedirect.com/science/book/9780128132807
999			_c216488 _d216488