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This book is a basic collection of information covering basic definition, nomenclature, structure, properties, isolation and purification and specific applications of various enzymes in food industries. It is divided into two sections. The first comprises a general introduction to enzymes, development of the basic mathematical concepts of enzyme behavior and kinetics as the affect industrial operations, practical data covering sources, methods of extraction, isolation and characterization of enzymes. The second presents a comprehensive coverage eof the latest developments in understanding the structures and properties of the major groups of enzymes including their potential applications in food processing industries, biotechnology, and genetic engineering.
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Shahina Naz is at University of Karachi.
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Book Description Oxford University Press, USA, 2002. Paperback. Condition: New. Never used!. Seller Inventory # P110195797736
Book Description Oxford University Press, USA, 2002. Condition: New. book. Seller Inventory # M0195797736