Faithin Omaha eBook Collection

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical prope

Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the ba

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring adv

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Process

The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized – and here is the second, updated edition. Their