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Handbook of Food Enzymology
Edited by John R Whitaker, Alphons G J Voragen, Dominic S W Wong
Marcel Dekker
2002
1128pp ISBN 0824706862
£191.00
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Series:Food Science and Technology - Volume 122
Discusses current methods of enzyme purification, characterization, isolation and identification,
as well as the latest biotechnological strategies for enzyme discovery and development. Details the
chemistry, behaviour, and physiochemical 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.
To find similar publications, click on a keyword below:
Autumn 2002
: Marcel Dekker
: biochemistry
: biotechnology
: enzymology
: food & beverage products
: food ingredients
: food safety
: food science
: nutrition, human
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