Author:
Edition: 1
Publisher: CRC Press
Binding: Hardcover
ISBN: 0824706862
Handbook of Food Enzymology (Food Science and Technology)
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. Medical books Handbook of Food Enzymology . The book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development Medical books Handbook Of Food Enzymology Whitaker, John R. (edited By)/ Voragen, Alphons G. J. format hardback language english publication year 05 12 2002 series food science technology s subject engineering technology subject 2 industrial chemistry manufacturing title handbook of food enzymology author whitaker john r edited by voragen alphons gj edited by wong dominic ws edited by publisher marcel dekker inc publication date nov 01 2002 pages 1128 binding hardcover edition 1 st dimensions 8 25 wx 11 25 hx 2 25 d isbn 0824706862 subject technology engineering food science descriptio
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Medical Book Handbook of Food Enzymology
The book covers general aspects of enzymology and the biotechnological strategies for enzyme discovery and development. It describes prototypic enzymes of the six chemical types of reactions catalyzed by enzymes, addressing what the enzymes do, their importance to feed and food production, their chemical and biological properties, and measurement of their activity.
