1st Edition
Handbook of Food Enzymology
1134 Pages
by
CRC Press
1128 Pages
by
CRC Press
Also available as eBook on:
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... Read more
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).
Biography
John R. WhitakerAlphons G. J. VoragenDominic W. S. Wong
