Handbook of Food Enzymology

Name: Handbook of Food Enzymology
Brand: Taylor & Francis Inc
Price: 752.75 AUD
Availability: BackOrder

By: Alphons G. J. Voragen (Editor), John R. Whitaker (Editor), Dominic W.S. Wong (Editor)

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Hardcover | 5 December 2002 | Edition Number 1

At a Glance

Hardcover
1134 Pages

Dimensions(cm)
28.0 x 21.0 x 5.72

Hardcover

RRP $893.00

$752.75

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Available for Backorder. We will order this from our supplier however there isn't a current ETA.

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.

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