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007			ta
008			220117s1972 -usado fr 001 0 eng d
010			_a177480
020			_a0-8247-1780-5
040			_cCHAP _amxchpua _erda
041			_aeng _beng _feng _heng
050	1		_aQP601 _b.W45 1972
082			_220 _a612.0151 _bW45 1972
100	1		_aWhitaker, John R. _9121665
245	1	0	_aPrinciples of enzymology for the food sciences / _cJohn R. Whitaker
250			_a1a edición
264			_aEstados Unidos de América : _bM. Dekker, _c1972
300			_axiv, 636 páginas : _bilustraciones, gráficas, tablas, fotos
336			_2rdacontent _atexto _btxt
337			_2rdamedia _ano mediado _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aFood Science _vv. 2
504			_aIncluye bibliografías
505	0		_aPreface -- 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
520	2		_aNow, 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.
650	1		_aCiencia de la nutrición _9153352 _2atg
650	1	3	_aEnzimas _937195 _2atg
650	1	3	_aEnzimología _9161322 _2atg
650	1	3	_aEnzymes _9153399 _2atg
650	1	3	_aEnzymology _9161323 _2atg
650	1	3	_aFood science _9153353 _2atg
830			_aFood Science _942196 _vv. 2
901			_a612.0151 W45 1972
902			_aA
905			_a5232271972 -usamn 8222223322eng16
942			_cLIBRO _2ddc
999			_c177480 _d177480