Principles of Enzymology for the Food Sciences (Food Science and Technology)

Acknowledged authors Whitaker, John R. wrote Principles of Enzymology for the Food Sciences (Food Science and Technology) comprising 648 pages back in 1993. Textbook and eTextbook are published under ISBN 0824791487 and 9780824791483. Since then Principles of Enzymology for the Food Sciences (Food Science and Technology) textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

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.