Handbook of Food Enzymology
eBook - ePub

Handbook of Food Enzymology

  1. 1,128 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Handbook of Food Enzymology

About this book

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

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Handbook of Food Enzymology by John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong, John R. Whitaker,Alphons G. J. Voragen,Dominic W.S. Wong in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title
  3. Food Science and Technology
  4. Title Page
  5. Copyright Page
  6. Preface
  7. Table of Contents
  8. Contributors
  9. Handbook of Food Enzymology
  10. 1: Protein Structure and Kinetics of Enzyme Reactions
  11. 2: History of Enzymology with Emphasis on Food Production
  12. 3: What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts
  13. 4: Enzyme-Catalyzed Reactions Experimental Factors that Affect Rates
  14. 5: Inactivation of Enzymes From Experimental Design to Kinetic Modeling
  15. 6: Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market
  16. 7: Regulatory Issues of Food Enzymes Used in the United States
  17. 8: Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology
  18. 9: Nitrogen Fixation and the Enzyme Nitrogenase
  19. 10: Enzymes in Amylose and Amylopectin Biosynthesis
  20. 11: Fatty Acid Biosynthesis and Triacylglycerol Assembly
  21. 12: Phospholipid Biosynthetic Enzymes in Plants
  22. 13: Applications of Oxidoreductases in Foods
  23. 14: Transgenic Plants for Production of Enzymes
  24. 15: Enzymes in Protein Biosynthesis
  25. 16: Nucleic Acid Biosynthesis
  26. 17: Protein Modification to Optimize Functionality Protein Hydrolysates
  27. 18: Production and Modification of Acylglycerides
  28. 19: Significance of Indigenous Enzymes in Milk and Dairy Products
  29. 20: Exogenous Enzymes in Dairy Technology
  30. 21: Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations
  31. 22: Entrapment of Biocatalysts by Prepolymer Methods
  32. 23: Genetic Immobilization of Enzymes on Yeast Cell Surface
  33. 24: Use of Immobilized Enzymes in the Food Industry
  34. 25: Enzymes and Food Analysis
  35. 26: Recent Advances in Enzyme Development
  36. 27: Catalase
  37. 28: Horseradish Peroxidase
  38. 29: Glutathione Peroxidase
  39. 30: Glucose Oxidase
  40. 31: Lactate Dehydrogenase
  41. 32: Alcohol Dehydrogenase
  42. 33: Alcohol Dehydrogenase
  43. 34: Amine Oxidase
  44. 35: Prolyl 4-Hydroxylase
  45. 36: Lysyl Hydroxylase
  46. 37: Lysyl Oxidase
  47. 38: Superoxide Dismutase
  48. 39: Polyphenol Oxidase
  49. 40: Laccase
  50. 41: Mammalian Sulfhydryl Oxidase
  51. 42: Xanthine Oxidase
  52. 43: Lipoxygenase and Associated Enzymes
  53. 44: Sorbitol Oxidase
  54. 46: Amylosucrase
  55. 47: Dextransucrase
  56. 48: Levansucrase
  57. 49: Cyclodextrin Glycosyltransferase
  58. 50: Limonoid Glucosyltransferase
  59. 51: Transglutaminase
  60. 52: Feruloyl Esterases
  61. 53: Lipase
  62. 54: Chlorophyllase
  63. 55: Phytase
  64. 56: α-Amylases
  65. 57: β-Amylases
  66. 58: Glucoamylase
  67. 59: Limit Dextrinase/Pullulanase
  68. 60: Limit Dextrinase
  69. 61: Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases
  70. 62: Cellulases in Food Processing
  71. 63: β-Glucosidase
  72. 64: β-D-Fructofuranoside Fructohydrolase
  73. 65: β-Galactosidase
  74. 66: Pectic Polysaccharides
  75. 67: Pectic Enzymes
  76. 68: Pectic Esterases
  77. 69: Polygalacturonases
  78. 70: Enzymes Releasing L-Arabinose and D-Galactose from the Side Chains of Pectin
  79. 71: Xylanolytic Enzymes
  80. 72: Enzymes with Activity Toward Xyloglucan
  81. 73: Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan
  82. 74: Enzymic Hydrolysis of Cereal (1→3,1→4) - β-Glucans
  83. 75: Enzymology of Endo-1,4- β-Mannanases
  84. 76: Lysozyme
  85. 77: Ribonucleases
  86. 78: Proteolytic Enzymes
  87. 79: Thermolysin
  88. 80: Pectate and Pectin Lyases
  89. 81: Alliinases
  90. 82: Cystine Lyases in Plants
  91. 83: Xylose (Glucose) Isomerase
  92. Index