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Handbook of Food Enzymology [Hardcover]

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

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Book Description

Dec 5 2002 0824706862 978-0824706869 1

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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This opening chapter focuses primarily on the history of applications of enzymes in food science and technology. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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