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 2002-05-09, 2002. Paperback. Book Condition: Fine. 0. 0195797736 LIKE NEW/UNREAD!!! Text is Clean and Unmarked! Has a small black line on bottom/exterior edge of pages. Tracking is not available for orders shipped outside of the United States. **Heavier books will require additional postage for International**. Bookseller Inventory # OXPB15JULK-089C-0195797736
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Book Description Oxford University Press, USA, 2002. Paperback. Book Condition: As New. As New. book. Bookseller Inventory # F5S4-8-Z-0195797736-5