Food Enzymology

Author: Zheng Baodong
Publisher:
Publish Date: 2006-10-01
Features: This book is compiled in accordance with the teaching requirements of undergraduate programs in Food Science and Engineering and Food Quality and Safety at colleges and universities across the country. The book consists of 10 chapters, primarily covering the fundamental principles of enzymology and the applications of enzymes in food-related fields. During the writing process, the authors reviewed a large number of domestic and international literature, adhering to the classic theories of enzymology while appropriately incorporating the latest research findings in food enzymology from both China and abroad. The content is organized based on years of teaching experience to enhance the book's applicability, novelty, and relevance. It is hoped that through the study of this textbook and the course, readers will gain an understanding of some basic concepts of enzymology, the characteristics and applications of enzymes relevant to the food industry, which will be beneficial for their work in food-related fields. Additionally, the book includes a dedicated chapter on "Enzyme Analysis and Detection" to strengthen practical teaching. This book can also serve as a reference for food industry technicians and graduate students.