Immobilization of Enzyme and its Applications on Fruit Juice Immobilized Enzymes: Uses.DE
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- Englisch ausgewählt
Fr. 115.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
16.03.2026
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
180
Maße (L/B/H)
22/15/1.1 cm
Gewicht
286 g
Sprache
Englisch
ISBN
978-620-9-76007-5
In Immobilized Enzymes: Uses, I Dr. Hiral D. Trivedi explores a revolutionary biotechnology that is reshaping the fruit juice industry. The book begins by explaining enzyme immobilisation a technique where enzymes are anchored to solid supports, allowing them to be reused multiple times rather than discarded after a single use. This core principle transforms traditional juice processing from a costly, batch-dependent system into an efficient, continuous operation.The text delves into specific applications. It details how immobilized pectinases continuously clarify hazy juices by breaking down pectin, ensuring crystal-clear products with reduced enzyme costs. It also examines the use of immobilized enzymes to debitter citrus juices and increase overall juice yield by breaking down fruit cell walls.Ultimately, my work demonstrates that immobilization is not just a scientific method, but a strategic tool for creating a more sustainable, economically viable, and higher-quality beverage industry.
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