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

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

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise in

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring adv

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl