Principles of Enzymology for the Food Sciences
| Author | : John R. Whitaker |
| Publisher | : Routledge |
| Total Pages | : 650 |
| Release | : 2018-12-19 |
| ISBN-10 | : 9781351421874 |
| ISBN-13 | : 1351421875 |
| Rating | : 4/5 (875 Downloads) |
Book Synopsis Principles of Enzymology for the Food Sciences by : John R. Whitaker
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 650 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.
