Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the ba

Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the ba

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical prope

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Th