Principles of Enzymology for the Food Sciences

By John R. Whitaker

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.

• Format: Hardcover
• Language: English
• ISBN: B01E1TL93C
• ISBN13: 9780824791483
• Release Date: November 1993
• Publisher: Routledge
• Length: 648 Pages
• Weight: 2.30 lbs.
• Dimensions: 1.4" x 6.0" x 9.2"