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This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
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"The first edition of this text. . .has been the standard text in the field of food enzymology; nothing else has successfully competed with it. . ..The appearance of this new edition is welcome, offering [a]. . .discussion of the various enzymes of importance to food scientists and technologists, while maintaining the easy readability and technical excellence of the first edition. . .. . . .It is the only one-volume text. . .that would serve well for a serious lecture and laboratory course in food enzymology. It should be required and read by anyone who has technical responsibilities in the production or application of enzymes in the food industry today." ---Trends in Food Science & Technology ." . .well presented and handsomely bound with lots of great figures and illustrations and a functional index. . ..highly recommend this book." ---Journal of Rapid Methods and Automation in Microbiology "Each chapter analyses in a critical manner the methods applied for the characterization and evaluation of enzymes' activity. . . .the volume is an extremely valuable tool for students, candidates for a doctoral degree, specialists and professors investigating the fascinating world of enzymes." ---Isai Polytechnic Magazine
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- PublisherM. Dekker
- Publication date1972
- ISBN 10 0824717805
- ISBN 13 9780824717803
- BindingHardcover
- Number of pages656
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Principles of enzymology for the food sciences (Food science, v. 2)
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Book Description Hardcover. Condition: Good. > Edition/Printing: First edition / 6th Printing |Year 1972. Shelf wear/soiling/staining to covers. Corner and edge wear/bumping. Interior has pencil marking in content area, highlighting through book. Overweight, extra charges may apply. 636 pp. > Language: English | > Media/Binding: Hardcover |. Seller Inventory # CORV-BBC-0K33663
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Principles of enzymology for the food sciences (Food science, v. 2)
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Book Description Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Seller Inventory # Z1-F-008-02120
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Principles of Enzymology for the Food Sciences
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Marcel Dekker Inc
(1972)
ISBN 10: 0824717805
ISBN 13: 9780824717803
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Hardcover
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Book Description Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In poor condition, suitable as a reading copy. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1450grams, ISBN:0824717805. Seller Inventory # 9732289
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Principles of enzymology for the food sciences (Food science, v. 2)
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Book Description Hardcover. Condition: Acceptable. Acceptable. book. Seller Inventory # ERICA79108247178052
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