Enzymes
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Enzymes
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Author : Malcolm Dixon
language : en
Publisher: Elsevier
Release Date : 2014-06-05
Enzymes written by Malcolm Dixon and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-05 with Science categories.
Enzymes, Second Edition provides information pertinent to the developments in the field of enzymology. This book presents the properties of enzymes as chemical catalysts or simply as chemical substances. Organized into 13 chapters, this edition begins with an overview of the range of action or specificity of enzymes. This text then discusses the special techniques employed in the isolation of enzymes and explores the considerable progress in the study of the properties and functions of enzymes. Other chapters consider the mechanism of enzyme catalysis by more direct methods, including the use of isotopes. This book discusses as well the mechanism of the biosynthesis of enzymes and the means by which their chemical structure is determined by the genetic material of the chromosomes. The final chapter deals with the essential aspects of the enzymatic system linking energy-producing processes with energy-utilizing processes. This book is a valuable resource for biochemists, physical chemists, and research workers.
Enzymes In Food Processing
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Author : Parmjit S. Panesar
language : en
Publisher: I. K. International Pvt Ltd
Release Date : 2010
Enzymes In Food Processing written by Parmjit S. Panesar and has been published by I. K. International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Science categories.
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Enzymes
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Author : U Satyanarayana
language : en
Publisher: Elsevier Health Sciences
Release Date : 2014-11-07
Enzymes written by U Satyanarayana and has been published by Elsevier Health Sciences this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-07 with Medical categories.
Enzymes Enzymes
Enzymes
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Author : Selman Abraham Waksman
language : en
Publisher:
Release Date : 1926
Enzymes written by Selman Abraham Waksman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Enzymes categories.
Also containing a bibligraphy with 1323 references.
The Enzymes
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Author : Paul D. Boyer
language : en
Publisher: Academic Press
Release Date : 1972
The Enzymes written by Paul D. Boyer and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Carboxylic acids categories.
How Enzymes Work
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Author : Haruo Suzuki
language : en
Publisher: CRC Press
Release Date : 2019-08-22
How Enzymes Work written by Haruo Suzuki and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-22 with Medical categories.
The first edition of this book covered the basic treatment of the enzyme reaction using the overall reaction kinetics and stopped-flow method, the general properties of protein and cofactors, the control of enzyme reaction, and the preparation of enzyme protein. These topics are the basis of enzyme research and thus suitable for the beginner in the field. The second edition presents the cofactors produced via the post-translational modification of the enzyme’s active site. These cofactors expand the function of enzymes and open a new research field. The carbonyl reagent phenylhydrazine and related compounds have been useful in finding some of the newly discovered cofactors and thus have been discussed in this edition. The topic of the control of enzyme activity through the channel of substrates and products in polyfunctional enzymes has also been expanded in this book.
The Enzymes
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Author : Paul D. Boyer
language : en
Publisher: Academic Press
Release Date : 1972
The Enzymes written by Paul D. Boyer and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Aldol condensation categories.
Enzymes In Nonaqueous Solvents
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Author : Evgeny N. Vulfson
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-02-05
Enzymes In Nonaqueous Solvents written by Evgeny N. Vulfson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-05 with Technology & Engineering categories.
Enzymatic catalysis has gained considerable attention in recent years as an efficient tool in the preparation of natural products, pharmaceuticals, fine chemicals, and food ingredients. The high selectivity and mild reaction con- tions associated with enzymatic transformations have made this approach an attractive alternative in the synthesis of complex bioactive compounds, which are often difficult to obtain by standard chemical routes. However, the maj- ity of organic compounds are not very soluble in water, which was traditi- ally perceived as the only suitable reaction medium for the application of biocatalysts. The realization that most enzymes can function perfectly well under nearly anhydrous conditions and, in addition, display a number of useful properties, e. g. , highly enhanced stability and different selectivity, has d- matically widened the scope of their application to the organic synthesis. Another great attraction of using organic solvents rather than water as a reaction solvent is the ability to perform synthetic transformations with re- tively inexpensive hydrolytic enzymes. It is worth reminding the reader that in vivo, the synthetic and hydrolytic pathways are catalyzed by different enzymes. However, elimination of water from the reaction mixture enables the “reversal” of hydrolytic enzymes and thus avoids the use of the expensive cofactors or activated substrates that are required for their synthetic count- parts.
Enzymes
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Author : Robert A. Copeland
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-07
Enzymes written by Robert A. Copeland and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-07 with Science categories.
Fully updated and expanded-a solid foundation for understandingexperimental enzymology. This practical, up-to-date survey is designed for a broadspectrum of biological and chemical scientists who are beginning todelve into modern enzymology. Enzymes, Second Editionexplains the structural complexities of proteins and enzymes andthe mechanisms by which enzymes perform their catalytic functions.The book provides illustrative examples from the contemporaryliterature to guide the reader through concepts and data analysisprocedures. Clear, well-written descriptions simplify the complexmathematical treatment of enzyme kinetic data, and numerouscitations at the end of each chapter enable the reader to accessthe primary literature and more in-depth treatments of specifictopics. This Second Edition of Enzymes: A Practical Introductionto Structure, Mechanism, and Data Analysis features refinedand expanded coverage of many concepts, while retaining theintroductory nature of the book. Important new featuresinclude: A new chapter on protein-ligand binding equilibria Expanded coverage of chemical mechanisms in enzyme catalysisand experimental measurements of enzyme activity Updated and refined discussions of enzyme inhibitors andmultiple substrate reactions Coverage of current practical applications to the study ofenzymology Supplemented with appendices providing contact information forsuppliers of reagents and equipment for enzyme studies, as well asa survey of useful Internet sites and computer software forenzymatic data analysis, Enzymes, Second Edition isthe ultimate practical guide for scientists and students inbiochemical, pharmaceutical, biotechnical, medicinal, andagricultural/food-related research.
Enzymes
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Author : Paul R. Mathewson
language : en
Publisher: American Association of Cereal Chemists
Release Date : 1998
Enzymes written by Paul R. Mathewson and has been published by American Association of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Medical categories.
Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Basic Concepts. Production, Storage, and Handling. Common Enzyme Reactions. Analysis of Enzyme Activity. Application of Enzymes to Baked Products. Enzyme Applications for Beverages. Other Applications. Choosing Enzymes for Specific Applications. Glossary. Index.