Encyclopedia of food enzymology

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Encyclopedia of food enzymology

This reference presents methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development.

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Bibliografiske detaljer
Format:	Bog
Sprog:	Undetermined
Udgivet:	New York, NY Marcel Kekker 2003
Fag:	Food Enzymology
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

Introduction : Radical enzymology /
af: Banerjee, Ruma.

Enzymes
Udgivet: (1998)

Handbook of food enzymology
Udgivet: (2003)

Activation of Viruses by Host Proteases
af: Böttcher-Friebertshäuser, Eva, et al.
Udgivet: (2020)

Bioresources and Bioprocess in Biotechnology. 1st ed. 2017
af: Sugathan, Shiburaj, et al.
Udgivet: (2020)

Zinc Enzyme Inhibitors. 1st ed. 2017
af: Supuran, Claudiu T., et al.
Udgivet: (2020)

Encyclopedia of food and culture /
Udgivet: (2003)

Encyclopedia of food and culture /
Udgivet: (2003)

Encyclopedia of food and culture /
Udgivet: (2003)

Principles of enzymology for the food sciences
af: Whitaker, John R.
Udgivet: (1994)

Bioresources and Bioprocess in Biotechnology. 1st ed. 2017
af: Abdulhameed, Sabu, et al.
Udgivet: (2020)

Biocatalysis
af: Husain, Qayyum, et al.
Udgivet: (2020)

Encyclopedia of food microbiology
Udgivet: (2000)

Encyclopedia of food microbiology
Udgivet: (2000)

Encyclopedia of food microbiology
Udgivet: (2000)

Encyclopedia of food science and technology :
Udgivet: (2000)

Encyclopedia of food science and technology :
Udgivet: (2000)

Encyclopedia of food science and technology :
Udgivet: (2000)

Encyclopedia of food science and technology :
Udgivet: (2000)

Encyclopedia of agricultural, food, and biological engineering
Udgivet: (2003)

Encyclopedia of food microbiology (Volume 1)
af: Batt, Carl A.
Udgivet: (2015)

Encyclopedia of food mycotoxins /
af: Weidenborner, Martin, 1959-
Udgivet: (2001)

Encyclopedia of Food science and technology
af: FREDERICK J FRANCIS
Udgivet: (2000)

Encyclopedia of Food science and technology
af: FREDERICK J FRANCIS,FREDERICK J FRANCIS
Udgivet: (2000)

Encyclopedia of Food science and technology
af: FREDERICK J FRANCIS
Udgivet: (2000)

Encyclopedia of Food science and technology
af: FREDERICK J FRANCIS
Udgivet: (2000)

An Aspergillus niger esterase (ferulic acid esterase III) and a recombinant Pseudomonas fluorescens subsp. cellulosa esterase (Xy1D) release a 5-5' ferulic dehydrodimer (diferulic acid) from barley and wheat cell walls /

On enzymatic activity in organic solvents as a function of enzyme history /
af: Ke, Tao.

Measurement of autolysis in submerged batch cultures of Penicillium chrysogenum /

ENZYMES: Catalysis, Kinetics and Mechanisms. 1st ed.
af: Punekar, N.S.
Udgivet: (2020)

Food biotechnology
Udgivet: (2006)

Food chemistry
af: Belitz, H.D
Udgivet: (2009)

Industrial enzymology
Udgivet: (1996)

Fundamentals of enzymology
af: Price, Nicholas C.
Udgivet: (1999)

Methods in enzymology.
Udgivet: (2002)

Advances in food biochemistry
Udgivet: (2010)

Fennema''s food chemistry
Udgivet: (2017)

Encyclopedia of foods: A guide to healthy nutrition
Udgivet: (2012)

Food microbiology
af: Frazier, W. C
Udgivet: (1988)

Microorganisms and Fermentation of Traditional Foods
Udgivet: (2015)