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007			cr nn nnnaamaa
008			181119s2018 si | s |||| 0|eng d
020			_a9789811319334 _9
024	7		_a10.1007/978-981-13-1933-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
050		4	_aQR115 _b2018 EB
245	0	0	_aEnzymes in Food Technology : _bImprovements and Innovations _cedited by Mohammed Kuddus
264		1	_aSingapore _bSpringer Singapore _c2018
300			_a1 recurso en línea (XI, 419 páginas) _b54 ilustraciones, 30 ilustraciones a color
336			_aTexto _btxt _2rdacontent
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF _2rda
505	0		_aEnzyme immobilization methods and applications in food industry -- Cold-active enzymes in food processing -- Transglutaminase protein substrates of food interest -- Enhanced dyeing efficiency of enymatically modified protein fibers -- Tannin degrading enzymes: catalytic properties and technological perspectives -- Production of food enzymes from recombinant microorganisms -- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes -- Application of enzymes in meat processing -- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications -- Microbial enzymes in food biotechnology -- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity -- Food enzyme and nanotechnology -- Abzymes in food biotechnology -- Enzymes as a food additives -- Enzymes in Animal Feed Industry.
520	3		_aThe integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
650		7	_aMicrobiología alimentaria _2embne _9150782
700	1		_aKuddus, Mohammed _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _1http://viaf.org/viaf/11154500134839090796
710	2		_aSpringerLink (Online service) _0http://id.loc.gov/authorities/names/no2005046756 _1http://viaf.org/viaf/148105729 _9106996
776	0	8	_iPrinted edition: _z9789811319327
776	0	8	_iPrinted edition: _z9789811319341
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-13-1933-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
490	0		_aBiomedical and Life Sciences (Springer-11642)
942			_2lcc
988			_aEBSPRINGER_BIOMEDLIFE_2019
998			_aSI _a_alco _a_vill _b01/2019 _cm _dz _ef _feng _ggw _h0
999			_c106892 _d106892 _x1