Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
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"In the first part of this book . . . the authors present the role of plants with polyphenol oxidase (PPO) activity in the food industry. . . . In the second part of this book, Structure, Function, and Molecular Biology of Polyphenol Oxidase, the separation and assay methods, selective inhibitors for several enzymes such as tyrosinases and laccases are presented. . . . The third part, Chemistry of Browning, focuses on the nature, mechanism and importance of enzymatic browning for grape musts, wines and fruits and vegetables. . . . Because color is an important quality attribute of food, usually, and the enzymatic browning reactions are accompanied by undesirable changes, the last part of the volume, presents data to substantiate the mechanism of a wide variety of browning inhibitors . . . Finally, one can appreciate that this book is of interest to all students and researchers in biotechnology and food industry."--Cellulose Chemistry and Technology
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Descripción American Chemical Society, 1995. Estado de conservación: Good. 1st Edition. Shows some signs of wear, and may have some markings on the inside. Nº de ref. de la librería GRP93553957
Descripción An American Chemical Society Publication 1995-05-05, 1995. Hardcover. Estado de conservación: good. 0841232490. Nº de ref. de la librería 573454
Descripción American Chemical Society, 1995. Hardcover. Estado de conservación: Good. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Nº de ref. de la librería 0841232490