Enzymes in Food and Beverage Processing

Herausgeber: Chandrasekaran, Muthusamy

• Broschiertes Buch

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.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 556
• Erscheinungstermin: 31. Juli 2018
• Englisch
• Abmessung: 254mm x 178mm x 29mm
• Gewicht: 953g
• ISBN-13: 9781138894174
• ISBN-10: 1138894176
• Artikelnr.: 53539406

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.