Handbook of Food Enzymology
Seiten
2002
Crc Press Inc (Verlag)
978-0-8247-0686-9 (ISBN)
Crc Press Inc (Verlag)
978-0-8247-0686-9 (ISBN)
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.
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. 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.
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. 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.
John R. WhitakerAlphons G. J. VoragenDominic W. S. Wong
General aspects; enzymes as proteins; enzymes in foods (endogenous and exogenous); immobilized enzymes and their applications; enzymes in food analysis; mechanisms of action; groups of enzymes and specific enzymes; utilization in foods; reaction(s)catalyzed; classification according to enzyme committee nomenclature; properties as protein; quantitative determination of activity; purification (typical).
| Erscheint lt. Verlag | 5.12.2002 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 210 x 280 mm |
| Gewicht | 2250 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8247-0686-2 / 0824706862 |
| ISBN-13 | 978-0-8247-0686-9 / 9780824706869 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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