Handbook of Food Enzymology PDF

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Authors: John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong