Principles of Enzymology for the Food Sciences PDF Download

Author: John R. Whitaker
Publisher: Routledge
ISBN: 1351421883
Category : Technology & Engineering
Languages : en
Pages : 646

View

Book Description
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.

Author: John R. Whitaker
Publisher: Routledge
ISBN: 1351421875
Category : Technology & Engineering
Languages : en
Pages : 650

View

Book Description
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.

Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786

View

Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Author: Carlos Simões Nunes
Publisher: Academic Press
ISBN: 0128094265
Category : Technology & Engineering
Languages : en
Pages : 592

View

Book Description
Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined. - Examines the role of enzymes in nutrition and in the production of food and animal feed so that food industry and academic researchers can understand applications of enzymes in the health of humans and animals - Begins with a thorough overview of selection, engineering and expression of microbial enzymes - Examines extremophile organisms as a potential new source of enzymes - Includes discussion of analytics, economics and intellectual property to increase applicability of the rest of the book outside of the lab

Author: John R. Whitaker
Publisher: CRC Press
ISBN: 0203910451
Category : Technology & Engineering
Languages : en
Pages : 1135

View

Book Description
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

Author: Susan Sungsoo Cho
Publisher: CRC Press
ISBN: 9780203909577
Category : Technology & Engineering
Languages : en
Pages : 702

View

Book Description
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Author: KHAN, M. Y.
Publisher: PHI Learning Pvt. Ltd.
ISBN: 8120350413
Category : Science
Languages : en
Pages : 394

View

Book Description
Today, enzyme technology, amalgamating enzymology with biotechnology, has become a household name in practically all branches of the contemporary science and technology. The book Principles of Enzyme Technology provides an exhaustive presentation of enzyme technology. The text is organised into four parts out of which the first three are more inclined towards imparting the conceptual aspects of the subject, whereas the fourth part accentuates more on the escalating applications of enzymes in industry, be it food, textile or pharmaceutical. Thus, the book offers a balanced insight into the immense world of enzymes in a single readable volume. HIGHLIGHTS OF THE BOOK • Inclusion of a chapter on Enzyme Engineering and Technology makes the book more future-oriented, highlighting the wonders that the modern science can make. • The textual presentation is very lucid, illustrative and organised in a manner that it is not based solely on the complexity of the subject but also on its usefulness. • Adequate number of references, listing of literature for further reading and problems (both multiple choice and thought based) given at the end of each chapter make the book an ideal tool for learning enzyme technology. Primarily intended as a text for the students of biotechnology, biochemistry and other life science branches, this book will be of immense use to the professionals as well as researchers for teaching and references.

Author: Selim Kermasha
Publisher: Academic Press
ISBN: 0128005076
Category : Technology & Engineering
Languages : en
Pages : 330

View

Book Description
Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries. - Provides fundamental and rigorous scientific information on enzymes - Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo - Presents the most updated knowledge in the area of food biotechnology - Demonstrates novel horizons and potential for the use of enzymes in industrial applications

Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0128132817
Category : Technology & Engineering
Languages : en
Pages : 912

View

Book Description
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0471709093
Category : Science
Languages : en
Pages : 1397

View

Book Description
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results