Enzymes in Food and Beverage Processing (eBook, PDF)

Redaktion: Chandrasekaran, Muthusamy

• Format: PDF

Produktbeschreibung

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 556
• Erscheinungstermin: 23. Oktober 2015
• Englisch
• ISBN-13: 9781482221305
• Artikelnr.: 44199284

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.