Enzymes in Food and Beverage Processing
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In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives.

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Produktbeschreibung
In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives.
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Autorenporträt
Professor Muthusamy Chandrasekaran is a distinguished scientist and a Teacher who has made significant contributions in the field of marine microbiology and biotechnology. Born on April 10th 1956 Professor Chandrasekaran had his B.Sc Degree in Zoology from University of Madras, India, M.Sc degree in Marine biology from Annamalai University, India and Ph.D degree in Microbiology (food microbiology) from Cochin University of Science and Technology, India, He did his post doctoral research in genetic engineering of bacteria for waste water treatment in Hiroshima University, Japan. His major area of research interest is harnessing marine microorganisms for novel enzymes, bioactive molecules, microbial and enzyme technologies for enzyme production and waste management.