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Showing 1 - 12 of 12 results for “derek r dee”
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  • Improving and Tailoring Enzymes for Food Quality and Functionality

    Edited by Rickey Y. Yada, Derek R. Dee ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both ... Read more

    $243.19 CAD

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  • Microbial Fermentation and Enzyme Technology

    Edited by Hrudayanath Thatoi, Pradeep K. Das Mohapatra, Sonali Mohapatra, Keshab C. Mondal ...
    The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly ... Read more

    $107.17 CAD

  • Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

    Edited by Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as ... Read more

    $278.39 CAD

  • Natural and Artificial Flavoring Agents and Food Dyes

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 7 - Handbook of Food Bioengineering
    Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the ... Read more

    $132.79 CAD

  • Microbial Enzyme Technology in Food Applications

    Edited by Ramesh C. Ray, Cristina M. Rosell ...
    Series series Food Biology Series
    The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative.This book discusses the uses ... Read more

    $97.55 CAD

  • Advances in Enzyme Biotechnology

    Edited by Brett I. Pletschke, Pratyoosh Shukla ...
    Series series Biomedical and Life Sciences (R0)
    Enzyme Technology is one the most promising disciplines in modern biotechnology. In this book, the applications of a wide variety of enzymes are highlighted. Current studies in enzyme technology are focused towards the discovery of novel enzymes (termed “bio-discovery” or “bio-prospecting”) and the identification and elucidation of novel pathways of these novel enzymes with emphasis on their ... Read more

    $179.39 CAD

  • Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente ...
    Series series Contemporary Food Engineering
    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects ... Read more

    $193.75 CAD

  • Chemical Changes During Processing and Storage of Foods

    Implications for Food Quality and Human Health

    Edited by Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan ...
    Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and ... Read more

    $141.59 CAD

  • Studies in Natural Products Chemistry

    by Atta-ur- Rahman ...
    Series Book 40 - Studies in Natural Products Chemistry
    Natural products in the plant and animal kingdom offer a huge diversity of chemical structures that are the result of biosynthetic processes that have been modulated over the millennia through genetic effects. With the rapid developments in spectroscopic techniques and accompanying advances in high-throughput screening techniques, it has become possible to isolate and then determine the structures ... Read more

    $255.99 CAD

  • Biotechnology of Microbial Enzymes

    Production, Biocatalysis and Industrial Applications

    Edited by Arnold L Demain, Jose L Adrio, Goutam Brahmachari ...
    Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications provides a complete survey of the latest innovations on microbial enzymes, highlighting biotechnological advances in their production and purification along with information on successful applications as biocatalysts in several chemical and industrial processes under mild and green conditions. Applications of ... Read more

    $132.79 CAD

  • Handbook of Chemical and Biological Plant Analytical Methods

    by Kurt Hostettmann ...
    Plants and plant-derived compounds and drugs are becoming more and more popular with increasing numbers of scientists researching plant analysis. The quality control of herbal drugs is also becoming essential to avoid severe health problems, and in the future many more new drugs will be developed from plant sources.This three-volume Handbook, featuring 47 detailed review articles, is unique as it ... Read more

    $642.99 CAD

  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $264.79 CAD