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Springer Enzymes in Food Processing - Springer Guide

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Description

This comprehensive Springer guide explores the growing role of enzymes as essential food processing tools, offering food technologists, chemists, biochemists and microbiologists an authoritative and practical review of modern enzyme applications. The second edition has been fully revised and updated to reflect developments over the past five years, covering new commercially produced enzyme products and recent published research in the field. The book provides detailed insights into enzyme control mechanisms and their applications throughout food manufacturing, making it an indispensable reference for professionals seeking to understand how enzyme technology continues to transform food processing practices and improve product quality and efficiency.

Key Features

Springer's fully revised second edition covers the latest enzyme innovations and commercial applications in food processing from the past five years.

Detailed practical guidance for food technologists, chemists, biochemists and microbiologists working with enzyme-based processing methods.

Comprehensive review of enzyme control mechanisms and how understanding them improves food processing tool selection and performance.

Authoritative reference combining theoretical knowledge with real-world applications for modern food manufacturing environments.

Incorporates recent published research and newly commercialised enzyme products reflecting current industry practice.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
31 March 1996
Listed Since
14 December 2006

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No barcode data available

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