Handbook of Food Enzymology

Edited by John R Whitaker, Alphons G J Voragen, Dominic S W Wong 
Marcel Dekker  2002  

Hardcover  1128pp  ISBN 9780824706869      £204.00

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

Terms & Conditions | Privacy Statement

Last Modified 16/12/2013 © CPL Scientific Publishing Services Limited

Search this site Environment Ecology Energy Bioproducts Food Biotechnology Agriculture Biocontrol & IPM Life Sciences Chemistry Business