Improving and Tailoring Enzymes for Food Quality and Functionality 2nd Edition

Improving and Tailoring Enzymes for Food Quality and Functionality, 2nd Edition by Rickey Y. Yada and Derek R. Dee delivers a timely, practical guide for scientists, food technologists, and R&D teams seeking to harness enzymes to transform food quality across global markets. This revised edition brings cutting-edge enzyme engineering and application strategies into one authoritative resource.

Discover how tailored enzymes enhance texture, flavor, shelf life, and nutritional profile in dairy, bakery, meat, and plant-based Books. Detailed chapters translate the latest advances—directed evolution, immobilization, kinetics, and formulation—into real-world solutions for fermentation, allergen mitigation, clean-label processing, and sustainable manufacturing. Case studies and regulatory insights frame technology adoption across North America, Europe, and Asia-Pacific food sectors, helping you navigate safety and compliance while optimizing performance.

Whether you’re developing a new plant-based protein, improving enzymatic browning control, or scaling an industrial process, this edition supplies actionable methods and decision-making frameworks. Clear illustrations of enzyme–substrate interactions, process parameters, and troubleshooting tips make complex science accessible to practitioners and graduate students alike.

If your goal is to elevate product quality, reduce waste, and accelerate innovation in the competitive food industry, this book is an indispensable reference. Equip your team with the knowledge to design and implement enzyme solutions that meet consumer demands and regulatory standards worldwide.

Order your copy of Improving and Tailoring Enzymes for Food Quality and Functionality, 2nd Edition today and bring enzyme-driven innovation to your next product breakthrough.

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