Immobilization of Enzymes and Cells

Enzymes have extensive applications in food industries such as baking, dairy products, starch conversion and beverage processing. In textile industries, they have found a special place due to their effect on end products. This book covers new and simplified conventions useful for industrial applications, innovative techniques that will prove useful now or in the near future, and conventions for the preparation of immobilized derivatives suitable for a wide variety of nonconventional reaction media. The authors also offer tools for the development of new immobilization techniques, methods for preparing immobilized derivatives for therapeutic and industrial use, and new chemical reactors designed to overcome the limitations of immobilized derivatives.

Print ISBN: 978-1-68251-377-4 | $145 | 2018 | Hardcover

Editor: Cassie Avilla