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Food enzymology /
Enzymes: structure and function; indigenous enzymes in milk; microbial enzymes in cheese ripening; microbial enzymes in the spoilage of milk and dairy products; exogenous enzymes in dairy technology; the role of ethylene in fruit ripening and senescence; the significance of endogenous pectic enzymes...
| Clasificación: | TX553 E6 F6.6 |
|---|---|
| Otros Autores: | |
| Formato: | Libro |
| Idioma: | Español |
| Publicado: |
London :
Elsevier,
1991.
|
| Temas: |
MARC
| LEADER | 00000nam a2900000 4500 | ||
|---|---|---|---|
| 001 | 000030218 | ||
| 005 | 20170323140700.0 | ||
| 008 | 970701s1991 xxu g b 000 0 spa d | ||
| 020 | |a 185166615X |c (v.1) | ||
| 020 | |a 9781851666157 |c (v.1) | ||
| 020 | |a 1851666168 |c (v.2) | ||
| 020 | |a 9781851666164 |c (v.2) | ||
| 040 | |a DLC |b eng |c DLC |d UKM |d MX-MxUAM | ||
| 050 | 4 | |a TX553 E6 |b F6.6 | |
| 090 | |a TX553 E6 |b F6.6 | ||
| 245 | 0 | 0 | |a Food enzymology / |c Editado por. P. F. Fox. |
| 260 | |a London : |b Elsevier, |c 1991. | ||
| 300 | |a 2 v. : |b il. ; |c 25 cm. | ||
| 504 | |a Incluye referencias bibliográficas e índice. | ||
| 505 | 2 | 0 | |g v.1 (636 p.) |g v.2 (378 p.) |
| 520 | 1 | |a Enzymes: structure and function; indigenous enzymes in milk; microbial enzymes in cheese ripening; microbial enzymes in the spoilage of milk and dairy products; exogenous enzymes in dairy technology; the role of ethylene in fruit ripening and senescence; the significance of endogenous pectic enzymes in fruit and vegetable processing; significance of lipoxygenase in fruits and vegetables; phenoloxidases and their sgnificance in fruit and vegetables; peroxidases and their significance in fruits and vegetables; enzymes in winemaking; enzymes in fermented vegetable and legume products; enzymes important in flavor development in the alliums; significance of enzymes in individual vegetables; enzymes in fruits; enzymes in citrus fruits; endogenous cereal enzymes; ...significance and use of enzymes in brewing; novel enzymatic synthesis of oligosaccharides and polysac-charides; enzymatic modification of proteins with special reference to improving their functional properties; biosynthesis of natural food flavours; the enzymes of honey; tea; significance of enzymes in coffee; enzymes involved in cocoa curing; indigenous and exogenous enzymes of meat; biologically active proteins in eggs; enzymes in analytical chemistry; immobilized enzymes: applications to bioprocessing of food; significance of genetic engineering to food enzymology. | |
| 650 | 4 | |a Alimentos |x Composición | |
| 650 | 4 | |a Enzimas | |
| 700 | 1 | |a P. F. Fox, |e ed | |
| 905 | |a LIBROS | ||
| 902 | |a Rosa Maria Guevara H. | ||
| 938 | |c CBS | ||
| 949 | |a Biblioteca UAM Iztapalapa |b Colección General |c TX553 E6 F6.6 | ||