Handbook of food enzymology

著者

• Whitaker, John R.
• Voragen, A. G. J.
• Wong, Dominic W. S.

書誌事項

Handbook of food enzymology

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

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 122）

Marcel Dekker, c2003

注記

Includes index

内容説明・目次

内容説明

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.

目次

• General aspects
• enzymes as proteins
• enzymes in foods (endogenous and exogenous)
• immobilized enzymes and their applications
• enzymes in food analysis
• mechanisms of action
• groups of enzymes and specific enzymes
• utilization in foods
• reaction(s)catalyzed
• classification according to enzyme committee nomenclature
• properties as protein
• quantitative determination of activity
• purification (typical).

「Nielsen BookData」 より

• NII書誌ID(NCID): BA62346766
• ISBN:
  • 0824706862
• LCCN: 2002035158
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xv, 1108 p.
• 大きさ: 29 cm.
• 分類:
  • LCC : TX553.E6
  • DC21 : 664/.001/547758
• 件名:
  • LCSH : Enzymes
  • LCSH : Food -- Composition
• 親書誌ID:
  • BA0033737X