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Enzymes in Food Technology

Overview of attention for book
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 14: Glucosides of Catechin and Epigallocatechin Gallate: Enzymatic Synthesis to Improve Its Biological Activity
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Citations

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Summary Dimensions citations
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Chapter title
Glucosides of Catechin and Epigallocatechin Gallate: Enzymatic Synthesis to Improve Its Biological Activity
Chapter number 14
Book title
Enzymes in Food Technology
Published by
Springer, Singapore, January 2018
DOI 10.1007/978-981-13-1933-4_14
Book ISBNs
978-9-81-131932-7, 978-9-81-131933-4
Authors

Thi Thanh Hanh Nguyen, Hee-Kyoung Kang, Seong-Bo Kim, Kunal Pal, Doman Kim

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 4 100%

Demographic breakdown

Readers by professional status Count As %
Professor > Associate Professor 1 25%
Unknown 3 75%
Readers by discipline Count As %
Agricultural and Biological Sciences 2 50%
Unknown 2 50%

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