BIBLIOTECA RODOLFO PUIGGRÓS

 

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Handbook of food enzymology / John R. Whitaker, ed. ; Alphons G. J. Voragen, ed., Dominic W. S. Wong.

Colaborador(es): Tipo de material: TextoTextoIdioma: Inglés Detalles de publicación: New York : Marcel Dekker, c2003Descripción: xv, 1108 pTema(s): Clasificación CDD:
  • 660.634 H 21
Contenidos:
Protein structure and kinetics of enzyme reactions: a historical perspective / John R. Whitaker -- History of enzimology with emphasis on food production / Poul Borge Poulsen and Klaus Buchholz -- What enzymes do and why they are highly specific and efficient catalysis / John R. Whitaker -- Inactivation of enzymes: from experimental factors that affect rates / John R. Whitaker -- Inactivation of enzymes: from experimental design to kinetic modeling / Ann Van Loey, Indrawatti, Chantal Smout, and Marc Hendricks -- Regulatory issues of enzymes used in foods from the perspective of the E.U. market / Danielle P. Praaning -- Regulatory issues of food enzymes used in the United States / John R. Whitaker -- Properties of extremophilic enzymes and their imprtance in food science and technology / Magnús M. Kristjánsson and Bjarni Ásgeirsson -- Nitrogen fixation and the enzyme nitrogenase / William E. Newton -- Enzymes in amylose and amylopectin biosynthesis / Allan Keith Stobart and Gareth Griffiths -- Phospholipid biosynthetic enzymes in plants / Ralph E. Dewey and Anthony J. Kinney -- Applications of Oxidoreductases in foods / Colja Laane, Yvonne Bruggeman, and Chris Winkel -- Transgenic plants for production of enzymes / Anne S. Ponstein, Rob F. Beudeker, and Jan Pen -- Enzymes in protein biosynthesis / John R. Whitaker -- Nucleic acid biosynthesis / Dominic W. S. Wong -- Protein modification to optimize functionality: protein hydrolysates / Ton Kunst -- Production and modification of acylglycerides / Rob M. M. Diks -- Significance of indigenous enzymes in milk and dairy products / Patrick F. Fox -- Flavor enhancement in fruit juices and derived beverages by exogenous glycosidases and consequences of the use of enzyme preparations / Ziya Günata -- Entrapment of biocatalysis by prepolymer methods / Takuo Kawamoto and Atsuo Tamaka -- Genetic inmobilization of enzymes on yeast cell surface / Mitsuyoshi Ueda, Toshiyuki Murai, and Atsuo Tanaka -- Use of inmobilized enzymes in the food industry / Harold E. Swaisgood -- Enzymes and food analysis / Philip O´Connell and George G. Guilbault -- Recent advances in enzyme development / Dominic W. S. Wong -- Catalase / Dominic W. S. Wong and John R. Whitaker -- Horseradish peroxidase / Jun-qiu Liu and Gui-min Luo -- Glucose Oxidase / A. J. Vroemen -- Lactate dehydrogenase / Hayao Taguchi -- Alcohol dehydrogenase / Sabato D´Auria -- Alcohol dehydrogenase / Sandrine Dalley, Marie Trovaslet, and Marie Dominique Legoy -- Amine oxidase / Akio Ito and Jichum Ma -- Prolyl 4-Hidroxlase / Robert B. Rucker, Ana Samini, and Jerold A. Last.
Etiquetas de esta biblioteca: No hay etiquetas de esta biblioteca para este título.
Existencias
Tipo de ítem Biblioteca actual Biblioteca de origen Colección Signatura topográfica Copia número Estado Fecha de vencimiento Código de barras Reserva de ítems
Libro : Préstamo diario y de fin de semana Libro : Préstamo diario y de fin de semana Biblioteca Puiggrós Biblioteca Puiggrós Colección General 660.634 H 21 ej. 1 (Navegar estantería(Abre debajo)) ej. 1 Disponible 009736
Total de reservas: 0

Protein structure and kinetics of enzyme reactions: a historical perspective / John R. Whitaker -- History of enzimology with emphasis on food production / Poul Borge Poulsen and Klaus Buchholz -- What enzymes do and why they are highly specific and efficient catalysis / John R. Whitaker -- Inactivation of enzymes: from experimental factors that affect rates / John R. Whitaker -- Inactivation of enzymes: from experimental design to kinetic modeling / Ann Van Loey, Indrawatti, Chantal Smout, and Marc Hendricks -- Regulatory issues of enzymes used in foods from the perspective of the E.U. market / Danielle P. Praaning -- Regulatory issues of food enzymes used in the United States / John R. Whitaker -- Properties of extremophilic enzymes and their imprtance in food science and technology / Magnús M. Kristjánsson and Bjarni Ásgeirsson -- Nitrogen fixation and the enzyme nitrogenase / William E. Newton -- Enzymes in amylose and amylopectin biosynthesis / Allan Keith Stobart and Gareth Griffiths -- Phospholipid biosynthetic enzymes in plants / Ralph E. Dewey and Anthony J. Kinney -- Applications of Oxidoreductases in foods / Colja Laane, Yvonne Bruggeman, and Chris Winkel -- Transgenic plants for production of enzymes / Anne S. Ponstein, Rob F. Beudeker, and Jan Pen -- Enzymes in protein biosynthesis / John R. Whitaker -- Nucleic acid biosynthesis / Dominic W. S. Wong -- Protein modification to optimize functionality: protein hydrolysates / Ton Kunst -- Production and modification of acylglycerides / Rob M. M. Diks -- Significance of indigenous enzymes in milk and dairy products / Patrick F. Fox -- Flavor enhancement in fruit juices and derived beverages by exogenous glycosidases and consequences of the use of enzyme preparations / Ziya Günata -- Entrapment of biocatalysis by prepolymer methods / Takuo Kawamoto and Atsuo Tamaka -- Genetic inmobilization of enzymes on yeast cell surface / Mitsuyoshi Ueda, Toshiyuki Murai, and Atsuo Tanaka -- Use of inmobilized enzymes in the food industry / Harold E. Swaisgood -- Enzymes and food analysis / Philip O´Connell and George G. Guilbault -- Recent advances in enzyme development / Dominic W. S. Wong -- Catalase / Dominic W. S. Wong and John R. Whitaker -- Horseradish peroxidase / Jun-qiu Liu and Gui-min Luo -- Glucose Oxidase / A. J. Vroemen -- Lactate dehydrogenase / Hayao Taguchi -- Alcohol dehydrogenase / Sabato D´Auria -- Alcohol dehydrogenase / Sandrine Dalley, Marie Trovaslet, and Marie Dominique Legoy -- Amine oxidase / Akio Ito and Jichum Ma -- Prolyl 4-Hidroxlase / Robert B. Rucker, Ana Samini, and Jerold A. Last.

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