Titre : | HANDBOOK OF FOOD ENZYMOLOGY, 1 |
Autre titre: | MANUEL D'ENZYMOLOGIE ALIMENTAIRE |
Auteurs : | JOHN R. WHITAKER ; ALPHONS G.J. VORAGEN ; DOMINIC W.S. WONG |
Type de document : | Livre |
Editeur : | NEW YORK : MARCEL DEKKER INC., 2003 |
ISBN/ISSN/EAN : | 978-0-8247-0686-9 |
Format : | 1108 P. |
Langues: | Anglais |
Concepts : |
ENZYMOLOGIE
ENZYME ALIMENT PRODUIT ALIMENTAIRE CHAINE ALIMENTAIRE HYDROLYSAT DE PROTEINES ENZYME IMMOBILISEE OXYDOREDUCTASE HYDROLASE REACTION ENZYMATIQUE LIPASE ESTERASE CELLULASE PHYTASE LYASE ISOMERASE |
Résumé : | This reference presents methods of enzyme purification, characterization, isolation, and identification,as well as the latest biotechnological strategies for enzyme discovery and developmentdetailing the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, appearance, shelf-life, nutritional value, and process tolerance of foods and food products. Offering numerous applications and examples of enzyme technology in many areas of the cereal, bakery, beverage, fruit, vegetable, and dairy industries, the Handbook of Food Enzymology contains techniques to increase the stability of enzymes at higher temperatures and pH levels, ..tailor the structural and functional properties of enzymes...design, control, and model the kinetic inactivation of enzymes...and determine the role of specific enzymes...and discusses the history of enzyme kinetics...factors contributing to the catalytic efficiency of enzymes...standards governing the production and marketing of enzyme products...the genetic manipulation of nitrogen fixation...the role of fatty acid oxidation in flavor generation...the use of plants as bioreactors for the production of enzymes...aroma enrichment techniques for fruit juices and wine...and new directions for the use of enzymes to tailor-make foods, as well as improve the stability and activity of enzyme catalysts via DNA shuffling and recombinant technologies. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.07 WHI | Livre | AA - Alimentation, santé et agroindustries | Disponible |