000			01288nam a22002775i 4500
003			OSt
005			20220502145150.0
008			181022s2019 nyu 000 0 eng
020			_a9789811332623
040			_cDLC
041			_aeng
082			_a664 _bG82
245	0	0	_aGreen bio-processes _benzymes in industrial food processing _cedited by Binod Parameswaran, Sunita Varjani and Sindhu Raveendran
260			_aSingapore _bSpringer _c2019
300			_axvi, 446p
440			_aEnergy, Environment, and Sustainability
490			_a/ edited by Avinash Kumar Agarwal and Ashok Pandey
520			_aThis volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
650			_aEnzymes -- Industrial applications
650			_aFood -- Biotechnology
650			_aFood industry and trade
700			_aParameswaran, Binod [ed.]
700			_aVarjani, Sunita [ed.]
700			_aRaveendran, Sindhu [ed.]
942			_cBK
999			_c565547 _d565547