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Enzymes in Food Technology

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Cover of 'Enzymes in Food Technology'

Table of Contents

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    Book Overview
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    Chapter 1 Microbial Enzymes in Food Technology
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    Chapter 2 Enzymes in Bioconversion and Food Processing
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    Chapter 3 Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations
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    Chapter 4 Enzymatic Browning of Fruit and Vegetables: A Review
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    Chapter 5 Fungal Inulinases: An Interesting Option for Food Sweetener Production
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    Chapter 6 Methods of Enzyme Immobilization and Its Applications in Food Industry
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    Chapter 7 Tannin Degrading Enzymes: Catalytic Properties and Technological Perspectives
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    Chapter 8 Enzyme Catalysis and Its Role in Food Processing Industries
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    Chapter 9 Role of Enzymes in Pharmaceutical and Biotechnology Industries
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    Chapter 10 Invertase: An Enzyme with Importance in Confectionery Food Industry
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    Chapter 11 Technology Prospecting on Microbial Enzymes: Engineering and Application in Food Industry
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    Chapter 12 Halophilic Archaeal Lipases and Esterases: Activity, Stability, and Food Applications
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    Chapter 13 Biofunctionalization of Various Textile Materials Using Enzyme Biotechnology as a Green Chemistry Alternative
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    Chapter 14 Glucosides of Catechin and Epigallocatechin Gallate: Enzymatic Synthesis to Improve Its Biological Activity
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    Chapter 15 Transglutaminase Protein Substrates of Food Interest
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    Chapter 16 Industrial vs Food Enzymes: Applications and Future Prospects
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    Chapter 17 Feed Enzymes: Source and Applications
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    Chapter 18 Chemoenzymatic Bioconjugation of Antibodies: Linking Proteins for Biomedical Applications
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    Chapter 19 Cold-Active Enzymes in Food Processing
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    Chapter 20 Potential of Agri-Biotech Engineering: Rebellion Against Food Insecurity
Attention for Chapter 4: Enzymatic Browning of Fruit and Vegetables: A Review
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Chapter title
Enzymatic Browning of Fruit and Vegetables: A Review
Chapter number 4
Book title
Enzymes in Food Technology
Published by
Springer, Singapore, January 2018
DOI 10.1007/978-981-13-1933-4_4
Book ISBNs
978-9-81-131932-7, 978-9-81-131933-4
Authors

Balwinder Singh, Kanchan Suri, Khetan Shevkani, Amritpal Kaur, Amarbir Kaur, Narpinder Singh, Singh, Balwinder, Suri, Kanchan, Shevkani, Khetan, Kaur, Amritpal, Kaur, Amarbir, Singh, Narpinder

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 260 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 260 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 35 13%
Student > Master 29 11%
Researcher 12 5%
Student > Ph. D. Student 10 4%
Student > Doctoral Student 9 3%
Other 23 9%
Unknown 142 55%
Readers by discipline Count As %
Agricultural and Biological Sciences 51 20%
Biochemistry, Genetics and Molecular Biology 10 4%
Chemistry 10 4%
Engineering 9 3%
Chemical Engineering 6 2%
Other 21 8%
Unknown 153 59%