Handbook Of Food Enzymology

Author : John R. Whitaker
Publisher : CRC Press
ISBN 13 : 0203910451
Total Pages : 1135 pages
Book Rating : 4.50/5 ( download)

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Download or read book Handbook of Food Enzymology written by John R. Whitaker and published by CRC Press. This book was released on 2002-12-05 with total page 1135 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 cov

Author : Sigmund Schwimmer
Publisher : A V I Publishing Company
ISBN 13 :
Total Pages : 992 pages
Book Rating : 4.47/5 ( download)

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Download or read book Source Book of Food Enzymology written by Sigmund Schwimmer and published by A V I Publishing Company. This book was released on 1981 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is then reviewed in association with major food-characteristic areas: food color quality; food flavor quality, food textural quality; physical transformations of food (wines, juices, malting, brewing, and making bread and cheese); and food quality control. An extensive bibliographic listing is provided. A detailed tabulation of enzymes, their substratesand use, is also included. (wz).

Author : Dietmar Schomburg
Publisher : Springer Science & Business Media
ISBN 13 : 9783540005193
Total Pages : 660 pages
Book Rating : 4.96/5 ( download)

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Download or read book Class 3.2 Hydrolases VII written by Dietmar Schomburg and published by Springer Science & Business Media. This book was released on 2003-06-18 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized – and here is the second, updated edition. Their application in analytical, synthetic and biotechnology processes as well as in food industry, and for medicinal treatments is added. Data sheets are arranged in their EC-Number sequence. The new edition reflects considerable progress in enzymology: the total material has more than doubled, and the complete 2nd edition consists of 39 volumes plus Synonym Index. Starting in 2009, all newly classified enzymes are treated in Supplement Volumes.

Author : John R. Whitaker
Publisher : Routledge
ISBN 13 : 1351421875
Total Pages : 752 pages
Book Rating : 4.74/5 ( download)

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Download or read book Principles of Enzymology for the Food Sciences written by John R. Whitaker and published by Routledge. This book was released on 2018-12-19 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Ronald E. Wrolstad
Publisher : John Wiley & Sons
ISBN 13 : 0471709093
Total Pages : 1397 pages
Book Rating : 4.91/5 ( download)

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Download or read book Handbook of Food Analytical Chemistry, Volume 1 written by Ronald E. Wrolstad and published by John Wiley & Sons. This book was released on 2005-09-02 with total page 1397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Author : Ronald E. Wrolstad
Publisher : John Wiley & Sons
ISBN 13 : 0471663786
Total Pages : 48 pages
Book Rating : 4.82/5 ( download)

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Download or read book Handbook of Food Analytical Chemistry, Volume 1 written by Ronald E. Wrolstad and published by John Wiley & Sons. This book was released on 2004-12-27 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Author : Robert J. Whitehurst
Publisher : John Wiley & Sons
ISBN 13 : 9781444309942
Total Pages : 384 pages
Book Rating : 4.43/5 ( download)

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Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2009-09-03 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

Author : Ronald E. Wrolstad
Publisher : Wiley-Interscience
ISBN 13 : 9780471663782
Total Pages : 784 pages
Book Rating : 4.86/5 ( download)

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Download or read book Handbook of Food Analytical Chemistry, Volume 1 written by Ronald E. Wrolstad and published by Wiley-Interscience. This book was released on 2004-12-27 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Author : Gregory A. Tucker
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402490
Total Pages : 344 pages
Book Rating : 4.94/5 ( download)

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Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 1995 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.

Author : Jan Dijksterhuis
Publisher : CRC Press
ISBN 13 : 1420020986
Total Pages : 427 pages
Book Rating : 4.84/5 ( download)

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Download or read book Food Mycology written by Jan Dijksterhuis and published by CRC Press. This book was released on 2007-06-26 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough un