Handbook of food enzymology
Author(s)
Bibliographic Information
Handbook of food enzymology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 122）
Marcel Dekker, c2003
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Note
Includes index
Description and Table of Contents
Description
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.
Table of Contents
- 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).
by "Nielsen BookData"
