Book
Principles of Enzymology for the Food Sciences
2nd Edition
John R. Whitaker
Taylor and Francis · Print & ebook · November 30, 1993
Reading lane: Food Chemistry & Biotechnology
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences.
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At a Glance
Who It's For
Book Details
- Authors
- John R. Whitaker
- Publisher
- Taylor and Francis
- Published
- November 30, 1993
- Format
- Print & ebook
- Theme
- Food Chemistry & Biotechnology · Industrial Chemistry
- Reading lane
- Food Chemistry & Biotechnology
Affinity
Publisher Categories
Industrial Chemistry
Food Science
About This Book
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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