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|a This reference presents methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development-detailing the chemistry, behavior and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, appearance, shelf-life, nutritional value, and process tolerance of food and food products. Offering numerous applications and examples of enzyme technology in many areas of the cereal, bakery, beverage, fruit, and dairy industries, the book contains techniques ti increase the stability of enzymes at higher temperatures and pH levels… tailor the structural and functional properties of enzymes…design, control, and model the kinetic inactivation of enzymes… and determine the role of specific enzymes… and discusses the history of enzyme kinetics…factors contributing to the catalytic efficiency of enzymes… standards governing the production and marketing of enzyme products… the genetic manipulation of fixation… the role of fatty acid oxidation in flavor generation… the use of plants as bioreactors for the production of enzymes… aroma enrichment techniques for fruit and wind… and new directions for the use of enzymes to tailor-make foods, as well as improve the stability and activity of enzyme catalysts via DNA shuffling and recombinant technologies.
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