Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.

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Bibliographic Information

Book Title: Food Enzymes
Book Subtitle: Structure and Mechanism
Authors: Dominic W. S. Wong
DOI: https://doi.org/10.1007/978-1-4757-2349-6
Publisher: Springer New York, NY
eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1995
Hardcover ISBN: 978-0-412-05691-8Published: 31 December 1995
Softcover ISBN: 978-1-4419-4722-2Published: 02 December 2010
eBook ISBN: 978-1-4757-2349-6Published: 11 November 2013
Edition Number: 1
Number of Pages: XVI, 390
Number of Illustrations: 38 b/w illustrations
Topics: Food Science, Industrial Chemistry/Chemical Engineering, Organic Chemistry

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Table of contents (13 chapters)

Front Matter

Back Matter

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