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Handbook of Food Enzymology

2002-12-05 Technology & Engineering
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Release : 2002-12-05
Genre : Technology & Engineering
Kind : eBook
Book Rating : 451/5 ( reviews)

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Book Synopsis Handbook of Food Enzymology by : John R. Whitaker

Download or read book Handbook of Food Enzymology written by John R. Whitaker. This book was released on 2002-12-05. Available in PDF, EPUB and Kindle. Book excerpt: 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 cov

Class 3.2 Hydrolases VII

2003-06-18 Science
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Release : 2003-06-18
Genre : Science
Kind : eBook
Book Rating : 193/5 ( reviews)

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Book Synopsis Class 3.2 Hydrolases VII by : Dietmar Schomburg

Download or read book Class 3.2 Hydrolases VII written by Dietmar Schomburg. This book was released on 2003-06-18. Available in PDF, EPUB and Kindle. Book excerpt: The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized – and here is the second, updated edition. Their application in analytical, synthetic and biotechnology processes as well as in food industry, and for medicinal treatments is added. Data sheets are arranged in their EC-Number sequence. The new edition reflects considerable progress in enzymology: the total material has more than doubled, and the complete 2nd edition consists of 39 volumes plus Synonym Index. Starting in 2009, all newly classified enzymes are treated in Supplement Volumes.

Source Book of Food Enzymology

1981 Science
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Release : 1981
Genre : Science
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Source Book of Food Enzymology by : Sigmund Schwimmer

Download or read book Source Book of Food Enzymology written by Sigmund Schwimmer. This book was released on 1981. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is then reviewed in association with major food-characteristic areas: food color quality; food flavor quality, food textural quality; physical transformations of food (wines, juices, malting, brewing, and making bread and cheese); and food quality control. An extensive bibliographic listing is provided. A detailed tabulation of enzymes, their substratesand use, is also included. (wz).

Handbook of Food Analytical Chemistry, Volume 1

2005-09-02 Science
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Release : 2005-09-02
Genre : Science
Kind : eBook
Book Rating : 093/5 ( reviews)

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Book Synopsis Handbook of Food Analytical Chemistry, Volume 1 by : Ronald E. Wrolstad

Download or read book Handbook of Food Analytical Chemistry, Volume 1 written by Ronald E. Wrolstad. This book was released on 2005-09-02. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Principles of Enzymology for the Food Sciences

2018-12-19 Technology & Engineering
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Release : 2018-12-19
Genre : Technology & Engineering
Kind : eBook
Book Rating : 875/5 ( reviews)

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Book Synopsis Principles of Enzymology for the Food Sciences by : John R. Whitaker

Download or read book Principles of Enzymology for the Food Sciences written by John R. Whitaker. This book was released on 2018-12-19. Available in PDF, EPUB and Kindle. Book excerpt: 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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