Effect of High-Pressure Technologies on Enzymes 1st Edition

Discover how pressure can reshape the science of enzymes in Effect of High-Pressure Technologies on Enzymes, 1st Edition by Bruno Leite Júnior and Alline Tribst. This compelling volume captures cutting-edge research and practical guidance on how high-pressure processing (HPP) affects enzyme structure, activity, and stability—essential knowledge for today’s food technologists, biotechnologists, and process engineers.

Inside, clear explanations and expertly interpreted data illuminate the mechanisms behind enzyme inactivation and activation under pressure, supported by enzyme kinetics, thermodynamics, and modern analytical techniques. Rich case studies show how HPP improves food safety, extends shelf life, and preserves nutritional quality, while chapters on modeling and scale-up bridge laboratory findings to industrial application. Regulatory considerations and quality control strategies provide the real-world context teams need to implement HPP confidently.

Whether you are a researcher developing novel enzyme applications, a quality manager seeking non-thermal preservation methods, or an engineer optimizing process parameters, this book delivers actionable insights. The authors blend rigorous science with practical examples—making complex concepts accessible without sacrificing depth.

Relevant to professionals and academics around the world—from São Paulo to San Francisco, London to Tokyo—this edition equips you to harness pressure technology to solve formulation, safety, and sustainability challenges. If you care about innovation in food processing, enzyme biotechnology, or industrial scale-up, this is a must-read resource.

Add Effect of High-Pressure Technologies on Enzymes, 1st Edition by Bruno Leite Júnior and Alline Tribst to your library today and start transforming how you think about enzymes under pressure. Order now to stay at the forefront of HPP and enzyme science.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.