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 ...
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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.
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Add this copy of Handbook of Food Enzymology (Special Indian Edition) to cart. $93.27, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES.
Add this copy of Handbook of Food Enzymology (Food Science and to cart. $224.95, good condition, Sold by Salish Sea Books rated 5.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 2002 by CRC Press.
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Seller's Description:
Good++; Hardcover; Withdrawn library copy with the standard library markings; Light wear to the covers; Library stamps to the endpapers; Text pages are clean & unmarked; Binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Large Format (Quatro, 10.75Äù Äì 11.75Äù tall); Heavy (6.1 lbs); Blue and black covers with title in yellow lettering; 2002, CRC Press; 1128 pages; "Handbook of Food Enzymology (Food Science and Technology), " by John R. Whitaker, et al.