Handbook of Food Enzymology

Discover the essential resource for food science professionals with the Handbook of Food Enzymology, published by Taylor & Francis Inc in 2002. This comprehensive hardback edition spans an impressive 1134 pages and delves into the intricate world of enzymes in food processing.

This authoritative guide covers a wide range of topics, including methods for enzyme purification, characterization, isolation, and identification. Readers will gain insights into the chemistry and behavior of enzymes, as well as their physicochemical properties. Learn how to control, enhance, or inhibit enzymatic activity to improve the taste, texture, shelf-life, nutritional value, and process tolerance of various food products.

Whether you are a researcher, food technologist, or industry professional, the Handbook of Food Enzymology is an indispensable addition to your library, providing the knowledge you need to advance your understanding of food enzymes and their applications.