04115nam a2200445 a 4500 dia_6239 CHAP 20250624183746.0 ta 220117s1972 -usado fr 001 0 eng d 177480 0-8247-1780-5 CHAP mxchpua rda eng eng eng eng QP601 .W45 1972 20 612.0151 W45 1972 Whitaker, John R. 121665 Principles of enzymology for the food sciences / John R. Whitaker 1a edición Estados Unidos de América : M. Dekker, 1972 xiv, 636 páginas : ilustraciones, gráficas, tablas, fotos rdacontent texto txt rdamedia no mediado n rdacarrier volumen nc Food Science v. 2 Incluye bibliografías Preface -- 1. Introduction -- 2. The protein nature of enzymes -- 3. Enzyme purification -- 4. Active sites and factors responsible for enzyme catalysis -- 5. Rates of reactions -- 6. Effect of sybstrate concentration on rates of enzyme-catalyzed reactions -- 7. Enzyme concentration and its effect on rate of enzyme-catalyzed reactions -- 8. Kinetic consequences of enzyme inhibition -- 9. Enzime inhibitors -- 10. Effect on ph on rates of enzyme-catalyzed reactions -- 11. Effect of temperature on enzyme-catalyzed reactions -- 12. Ordinary and limited proteolysis -- 13. Enzime cofactors -- 14. Classification and nomenclature of enzimes -- INTRODUCTION TO HYDROLASES -- 15. The glycoside hydrolases -- 16. Pectic enzymes -- 17. The esterases -- 18. Enzymes involved in degradation of nucleic acids -- 19. The proteolytic enzimes -- INTRODUCTION TO THE OXIDOREDUCTASES -- 20. Lactate dehydrogenase -- 21. Glucose oxidase -- 22. Polyphenol oxidase -- 23. Xanthine oxiodase -- 24. Catalase and peroxidase -- 25. Lipoxygenase (Lipo xidase) -- Index Now, as never before, emphasis is being placed on finding solutions to the problems of feeding the teeming muititudes . Involved in a solution of these problems are needs for higher yielding varieties and species, better storage and processing methods, better distribution methods and the means of adecuately meeting the nutritional requirements of a variant population. Enzymes are of central importance in the complicated sequence of events leading iron the growth, maturation, storage and processing of raw materials to their consumption by man as foods in order to supply his nutritional requirements. Application of a fundamental knowledge of the nature these catalysts , which make all life possible, will lead to improvement at all levels of the food chain. The author had several reasons for undertaking the arduous and challenging task of writing this book. These reasons include the following: first and foremost was the desire to encourage everyone working in the food sciences to become better acquainted with the fundamental principles of enzymology; secondly was the desire to encourage the teaching of enzymology in the food sciences by providing a textbook ; thirdly, the need to provide e textbook for the author in teaching his own students; and last there is a personal satisfaction in having stated in a permanent record those fundamental aspects of enzymology which the author holds so dear. This book is based on materíal presented in a one quarter, four unit course entitled "'An Introduction to Enzymology'" given by the author in Food Science and Technology since 1958. The course consists of three lectures and one laboratory session per week.  Ciencia de la nutrición 153352 atg Enzimas 37195 atg Enzimología 161322 atg Enzymes 153399 atg Enzymology 161323 atg Food science 153353 atg Food Science 42196 v. 2 612.0151 W45 1972 A 5232271972 -usamn 8222223322eng16 LIBRO ddc 177480 177480 0 0 ddc 0 1 0 GRAL IA_ IA_ Compra 0 612.0151 W45 1972 1102004989 2022-01-18 00:00:00 Ej. 1 LIBRO