دانلود کتاب Microbial production of food ingredients, enzymes, and nutraceuticals

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Content:
Front Matter,Copyright,List of contributors,Woodhead Publishing Series in Food Science, Technology and NutritionEntitled to full text1 - Introduction, Pages 1-9, D.A.S. Grahame, B.C. Bryksa, R.Y. Yada
2 - Factors affecting enzyme activity, Pages 11-55, D.A.S. Grahame, B.C. Bryksa, R.Y. Yada
3 - Traditional enzyme separation and preparation, Pages 59-83, T. Tanaka
4 - Microbial biosynthesis of enzymes for food applications, Pages 85-99, J. Ventura-Sobrevilla, D. Boone-Villa, R. Rodriguez, J.L. Martinez-Hernandez, C.N. Aguilar
5 - Current and future uses of enzymes in food processing, Pages 103-122, N.A. Ackaah-Gyasi, P. Patel, Y. Zhang, B.K. Simpson
6 - Enzymes for food waste remediation and valorisation, Pages 123-145, D. Agyei, B.K. Shanbhag, L. He
7 - Detection of pesticides in foods by enzymatic biosensors, Pages 147-160, F. Gao, X. Lu
8 - Enzymes for food-packaging applications, Pages 161-178, L.-T. Lim
9 - Enzymes in breadmaking, Pages 181-198, J.E. Bock
10 - Enzymes in meat and fish, Pages 199-212, F. Toldrá, M. Reig
11 - Enzyme engineering (immobilization) for food applications, Pages 213-235, D. Agyei, B.K. Shanbhag, L. He
Index, Pages 237-241