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Green Bio-processes

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Cover of 'Green Bio-processes'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications
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    Chapter 2 Production of Microbial Proteases for Food Industry
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    Chapter 3 Aspartic Proteases in Food Industry
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    Chapter 4 Influence of Proteases on Functional Properties of Food
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    Chapter 5 Recent Development in the Uses of Asparaginase as Food Enzyme
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    Chapter 6 Applications of Asparaginase in Food Processing
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    Chapter 7 Xylanases for Food Applications
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    Chapter 8 Biotechnological Avenues for Fruit Juices Debittering
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    Chapter 9 Enzymes in Sweeteners Production
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    Chapter 10 Lipases: A Promising Tool for Food Industry
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    Chapter 11 Amylases for Food Applications—Updated Information
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    Chapter 12 α- l -Arabinofuranosidase: A Potential Enzyme for the Food Industry
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    Chapter 13 Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative
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    Chapter 14 Digestive Enzymes: Industrial Applications in Food Products
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    Chapter 15 Industrial Enzymes as Feed Supplements—Advantages to Nutrition and Global Environment
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    Chapter 16 Intriguing Disposition of Marine Algae-Derived Enzymes in Food Biotechnology
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    Chapter 17 Role of Cellulases in Food, Feed, and Beverage Industries
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    Chapter 18 Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides
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    Chapter 19 Tannase and Its Applications in Food Processing
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    Chapter 20 Enzymes in the Design of Functional Foods or Their Constituents
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    Chapter 21 Biorefinery Approach for Red Seaweeds Biomass as Source for Enzymes Production: Food and Biofuels Industry
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