Principles of Enzymology for the Food Sciences

Principles of Enzymology for the Food Sciences

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

Author: John R. Whitaker

Publisher: Routledge

ISBN: 9781351421881

Category: Technology & Engineering

Page: 648

View: 891

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.
Categories: Technology & Engineering

Principles of Enzymology for the Food Sciences

Principles of Enzymology for the Food Sciences

Truly, the most fundamental work in enzymes is of interest to food technologists and belongs in a department of food technology just as much as in a ...

Author: John R. Whitaker

Publisher: Routledge

ISBN: 9781351421874

Category: Technology & Engineering

Page: 648

View: 540

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.
Categories: Technology & Engineering

Design and Optimization of a Flow Injection System for Enzymatic Determination of Sugars

Design and Optimization of a Flow Injection System for Enzymatic Determination of Sugars

J. Whitaker , Principles of Enzymology for the Food Sciences , Marcel Dekker , Inc
.: New York , 1972 , pg 562 . . ol . 6 , 153. H.U. Bergmeyer , Ed . , Methods of
Enzymatic Analysis , 3rd Ed . , Verlag Chemie BmbH : Weinheim , 1984 , pg ...

Author: Kristine S. Kurtz

Publisher:

ISBN: MSU:31293010263394

Category: Flow injection analysis

Page: 440

View: 665

Categories: Flow injection analysis

Guide to English Language Publications in Food Science and Technology

Guide to English Language Publications in Food Science and Technology

Westport ( Conn ) , Avi Publishing Co ; ( London , Food Trade Press ) , 1965 ,
827pp . Very comprehensive work with extensive chapter bibliographies .
WHITAKER , J . R . Principles of enzymology for the food sciences . Dekker ,
1972 , 636pp .

Author: Syd Green

Publisher:

ISBN: WISC:89031346414

Category: Food

Page: 133

View: 539

Categories: Food

Food Toxicology Principles and concepts

Food Toxicology  Principles and concepts

FOOD SCIENCE AND TECHNOLOGY A Series of Monographs , Textbooks , and
Reference Books Editorial Board Owen R . Fennema University of Wisconsin -
Madison ... Principles of Enzymology for the Food Sciences , John R . Whitaker 3
.

Author: Jose M. Concon

Publisher: Marcel Dekker Incorporated

ISBN: 0824777360

Category: Technology & Engineering

Page: 1371

View: 980

General toxicological principles applicable to foods and food toxicants; The toxicological role of the gastrointestinal tract; The role of intestinal microflora in the toxicity of food components; Metabolism of nonnutritive components in foods and related compounds; Manifestations of toxic effects; Carcinogenisis; Nutritional factors and carcinogenisis; Endogenous toxicants in foods derived from higher plants; Naturally occurring antinutritive substances; Toxic mushrooms and other macrofungi; Toxicology of marine foods; Derived food toxicants.
Categories: Technology & Engineering

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing

This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.

Author: Benjamin K. Simpson

Publisher: John Wiley & Sons

ISBN: 9781118308059

Category: Technology & Engineering

Page: 912

View: 829

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, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. 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. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Categories: Technology & Engineering

Fatty Acids in Foods and Their Health Implications

Fatty Acids in Foods and Their Health Implications

Flavor Research : Principles and Techniques , R. Teranishi , I. Hornstein , P.
Issenberg , and E. L. Wick 2. Principles of Enzymology for the Food Sciences ,
John R. Whitaker 3. Low - Temperature Preservation of Foods and Living Matter ,
Owen ...

Author: Ching Kuang Chow

Publisher: Marcel Dekker

ISBN: UOM:39015025207559

Category: Fatty acids

Page: 890

View: 544

Considerable information concerning various aspects of fats and oils has been accumulated during the past decades. Publications dealing primarily with the chemistry and composition of fatty acids in foods are available. There are also books specifically addressing the biological and health effects o
Categories: Fatty acids

Effect of Enzymes and Drying Methods on Yield and Production of Clarified Guava Juice and Guava Powder

Effect of Enzymes and Drying Methods on Yield and Production of Clarified Guava Juice and Guava Powder

Whitaker , J.R. ( 1994 ) Principles of Enzymology for the Food Science , second
edition , Marcel Dekker Inc. Wilson , C.W. ( 1980 ) Tropical and Subtropical fruits -
Guava , AVI , Westport . Wilson , C.W. and Shaw , p.E. ( 1978 ) Terpene ...

Author: Chetan Ashok Chopda

Publisher:

ISBN: UCAL:X59530

Category:

Page: 134

View: 949

Categories:

Modern Carbohydrate Chemistry

Modern Carbohydrate Chemistry

Principles of Enzymology for the Food Sciences, John R. Whitaker 3. Low-
Temperature Preservation of Foods and Living Matter, Owen R. Fennema,
William D. Powrie, and Elmer H. Marth 4. Principles of Food Science Part I: Food
Chemistry, ...

Author: Roger W. Binkley

Publisher: Marcel Dekker Incorporated

ISBN: UOM:39015016061197

Category: Technology & Engineering

Page: 343

View: 683

Introduction; Definitions; Structural representation; Setereochemical designation; The D.L. system; Naming of carbohydrates; Conformational analysis; Unprotected sugars; Protecting groups; Nucleophilic substitution reactions; Oxidation reactions; Hydrogenation and hydrogenolysis; Addition reactions; Elimination reactions; Oligosaccharide syntheses.
Categories: Technology & Engineering

Integrated Food Science and Technology for the Tropics

Integrated Food Science and Technology for the Tropics

Schultz , H.W. ( ed . ) , Food Enzymes , Avi Publishing Co. , 1960 . Schwimmer , S
. , Source Book of Food Enzymology , Avi Publishing Company , 1981 . Whitaker ,
J.R. , Principles of enzymology for the Food Sciences , Marcel Dekker , 1972 .

Author: Alfred I. Ihekoronye

Publisher:

ISBN: CORNELL:31924062819275

Category: Diet

Page: 386

View: 431

Categories: Diet

ASEAN Food Journal

ASEAN Food Journal

Principles of Enzymology for the Food Sciences . New York : Marcel Dekker , Inc .
Sugiura , M . 1984 . Bacterial Lipase . In Borgstrom , B . and Brockman , H . L . (
ed . ) . Lipases . Amsterdam : Elsevier Science Publishers B . V . , p . 505 – 523 .

Author:

Publisher:

ISBN: CORNELL:31924094829367

Category: Food

Page:

View: 484

Categories: Food

Indian Journal of Biochemistry and Biophysics

Indian Journal of Biochemistry and Biophysics

11 Whitaker J R ( 1975 ) Principles of Enzymology for the Food Sciences , Marcel
Dekker Inc. , New York , 12 Whitaker J R ( 1975 ) Principles of Enzymology for the
Food Sciences , pp.232 . Marcel Dekker Inc. , New York . 13 Ramesh V ...

Author:

Publisher:

ISBN: UIUC:30112019123170

Category: Biochemistry

Page:

View: 207

Categories: Biochemistry

Introduction to the biochemistry of foods

Introduction to the biochemistry of foods

Reed , G . , Enzymes in Food Processing , Academic Press , New York , 1966 .
Whitaker , J . R . , Principles of Enzymology for the Food Sciences , Marcel
Dekker Inc . , New York , 1972 . Wingard , Jr . , L . B . ( Ed . ) , Enzyme
Engineering ...

Author:

Publisher:

ISBN: UCAL:B4344504

Category:

Page:

View: 131

Categories:

Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University the Cornell University Agricultural Experiment Station

Annual Report of the New York State College of Agriculture and Life Sciences at Cornell University   the Cornell University Agricultural Experiment Station

Book reviews Kinsella , J. E. Handbook of food additives . J. Dairy Sci . 56 : 972 .
1973 . Principles of enzymology for the food sciences . J. Dairy Sci . 56 : 1110 .
1973 . Kinsella , J. E. , and Dwivedi , B. K. Quality control in the food industry ,
vols ...

Author: New York State College of Agriculture

Publisher:

ISBN: UIUC:30112001702890

Category: Agriculture

Page:

View: 610

Categories: Agriculture

American Book Publishing Record

American Book Publishing Record

5 Principles of environmental physics . 574 . 52 Principles of environmental
science . 301 . 31 Principles of enzymology for the food sciences . 612 . 0151
Principles of evidence and proof . 345 . 7306 Principles of farm business analysis
and ...

Author:

Publisher:

ISBN: STANFORD:36105210122300

Category: United States

Page:

View: 284

Categories: United States

The American Biology Teacher

The American Biology Teacher

A discussion of the optimum conditions for these enzymes is also interesting ,
since they are not human enzymes . Students will ... Biological Science : A
Molecular Approach , 6th edition . ... Principles of Enzymology for the Food
Sciences .

Author:

Publisher:

ISBN: UOM:39015040274154

Category: Biology

Page:

View: 858

Categories: Biology

The Flavour Industry

The Flavour Industry

All About Enzymes Principles of Enzymology for the Food Sciences . By John R.
Whitaker . New York , Marcel Dekker , 1972. 636 pages . £ 12.60 . A number of
emulsifiers suitable for coatings are described which enhance and maintain ...

Author:

Publisher:

ISBN: CORNELL:31924066717319

Category: Flavor

Page:

View: 112

Categories: Flavor