Principles of Enzymology for the Food Sciences
Book Details
Format
Hardback or Cased Book
Book Series
Food Science and Technology
ISBN-10
0824791487
ISBN-13
9780824791483
Publisher
Taylor & Francis Inc
Imprint
Routledge
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 30th, 1993
Print length
648 Pages
Weight
1,043 grams
Product Classification:
EnzymologyFood & beverage technology
Ksh 45,900.00
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This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
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