Handbook of Food Enzymology

ISBN-13: 9780824706869 / Angielski / Twarda / 2002 / 1128 str.

P. N. Paraskevopoulos; John R. Whitaker; Alphons G. J. Voragen

Opis

A discussion of current methods of enzyme purification, characterization, isolation and identification, this title also examines biotechnological strategies for enzyme discovery and development. It details the chemistry, behaviour and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, appearance, shelf-life, nutritional value and process tolerance of foods and food products.

O autorze

John R. WhitakerAlphons G. J. VoragenDominic W. S. Wong