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140122 ||| eng |
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|a 9781475723496
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| 100 |
1 |
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|a Wong, Dominic W.S.
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| 245 |
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|a Food Enzymes
|h Elektronische Ressource
|b Structure and Mechanism
|c by Dominic W.S. Wong
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| 250 |
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|a 1st ed. 1995
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| 260 |
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|a New York, NY
|b Springer US
|c 1995, 1995
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| 300 |
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|a XVI, 390 p. 38 illus
|b online resource
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| 653 |
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|a Food Science
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| 653 |
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|a Chemistry, Organic
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| 653 |
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|a Chemistry, Technical
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| 653 |
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|a Food science
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| 653 |
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|a Industrial Chemistry
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| 653 |
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|a Organic Chemistry
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
5 |
0 |
|a 10.1007/978-1-4757-2349-6
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| 856 |
4 |
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|u https://doi.org/10.1007/978-1-4757-2349-6?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a 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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