دانلود کتاب Handbook of Food Enzymology (Food Science and Technology)

Name: Handbook of Food Enzymology (Food Science and Technology)
Availability: InStock
Author: John R. Whitaker
ISBN: 0824706862, 9780824706869

by John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong

عنوان فارسی: راهنمای غذایی Enzymology ( علوم و صنایع غذایی )
ناشر: CRC Press
سال: 2002
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 1052-1052
شابک: 0824706862, 9780824706869
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 15.00 مگابایت

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جزییات کتاب

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.