Handbook of Food Enzymology (Food Science and Technology)

Published by CRC Press, 2002
ISBN 10: 0824706862 / ISBN 13: 9780824706869
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Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0000755344

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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.

About the Author: Edited by John R. Whitaker, Ph.D., Norman F. Haard, Ph.D., Charles F. Shoemaker, Ph.D., Department of Food Science and Technology, and R. Paul Singh, Ph.D., Dept of Biological and Agricultural Engineering, all at University of California, Davis, California.

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Title: Handbook of Food Enzymology (Food Science ...
Publisher: CRC Press
Publication Date: 2002
Binding: Hardcover
Book Condition: Good

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