Principles of Enzymology for the Food Sciences

2nd Edition

John R. Whitaker

CRC Press
Published November 30, 1993
Reference - 648 Pages
ISBN 9780824791483 - CAT# DK4942
Series: Food Science and Technology

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Summary

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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