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Principles of Enzymology for the Food Sciences, Second Edition : Food Science and Technology - John R. Whitaker

Principles of Enzymology for the Food Sciences, Second Edition

Food Science and Technology

Hardcover Published: 30th November 1993
ISBN: 9780824791483
Number Of Pages: 648

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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.

Industry Reviews

"The first edition of this text. . .has been the standard text in the field of food enzymology; nothing else has successfully competed with it. . ..The appearance of this new edition is welcome, offering [a]. . .discussion of the various enzymes of importance to food scientists and technologists, while maintaining the easy readability and technical excellence of the first edition. . .. . . .It is the only one-volume text. . .that would serve well for a serious lecture and laboratory course in food enzymology. It should be required and read by anyone who has technical responsibilities in the production or application of enzymes in the food industry today." ---Trends in Food Science & Technology ." . .well presented and handsomely bound with lots of great figures and illustrations and a functional index. . ..highly recommend this book." ---Journal of Rapid Methods and Automation in Microbiology "Each chapter analyses in a critical manner the methods applied for the characterization and evaluation of enzymes' activity. . . .the volume is an extremely valuable tool for students, candidates for a doctoral degree, specialists and professors investigating the fascinating world of enzymes." ---Isai Polytechnic Magazine

The Protein Nature of Enzymes
Enzyme Purification
Active Sites and Factors Responsible for Enzyme Catalysis
Rates of Reactions
Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions
Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions
Kinetic Consequences of Enzyme Inhibition
Enzyme Inhibitors
Effect of pH on Rates of Enzyme-Catalyzed Reactions
Effect of Temperature on Rates of Enzyme-Catalyzed Reactions
Enzyme Cofactors
Classification and
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780824791483
ISBN-10: 0824791487
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 648
Published: 30th November 1993
Publisher: CRC PR INC
Country of Publication: US
Dimensions (cm): 24.13 x 16.51  x 3.81
Weight (kg): 1.02
Edition Number: 2
Edition Type: New edition

Earn 856 Qantas Points
on this Book