| Record ID | marc_columbia/Columbia-extract-20221130-033.mrc:14518408:3474 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-033.mrc:14518408:3474?format=raw |
LEADER: 03474cam a2200733Ma 4500
001 16066694
005 20220723230311.0
006 m o d
007 cr cn|||||||||
008 001013s1994 nyua ob 001 0 eng d
035 $a(OCoLC)ocm48138838
035 $a(NNC)16066694
040 $aN$T$beng$epn$cN$T$dOCLCQ$dYDXCP$dOCLCQ$dOCLCF$dOCLCQ$dOCLCO$dOCLCQ$dYDX$dUKAHL$dSFB$dOCLCO$dOCL
019 $a1260363544
020 $a0585182078$q(electronic bk.)
020 $a9780585182070$q(electronic bk.)
020 $a9780203742136$q(electronic bk.)
020 $a0203742133$q(electronic bk.)
020 $z0824791487
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035 $a(OCoLC)48138838$z(OCoLC)1260363544
050 4 $aQP601$b.W44 1994eb
060 4 $aQU 135 W577p 1994
070 0 $aQP601.W44$b1994
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084 $aCHE 507f$2stub
084 $aCHE 827f$2stub
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084 $aVK 8700$2rvk
084 $a35.74$2bcl
084 $a58.34$2bcl
049 $aZCUA
100 1 $aWhitaker, John R.
245 10 $aPrinciples of enzymology for the food sciences /$cJohn R. Whitaker.
250 $a2nd ed.
260 $aNew York :$bMarcel Dekker,$c©1994.
300 $a1 online resource (xv, 625 pages) :$billustrations.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aFood science and technology ;$vv. 61
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
505 2 $a1. 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 Substrate Concentration on Rates of Enzyme-Catalyzed Reactions -- 7. Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions -- 8. Kinetic Consequences of Enzyme Inhibition -- 9. Enzyme Inhibitors -- 10. Effect of pH on Rates of Enzyme-Catalyzed Reactions -- 11. Effect of Temperature on Rates of Enzyme-Catalyzed Reactions -- 12. Enzyme Cofactors -- 13. Classification and Nomenclature of Enzymes -- 14. Introduction to the Hydrolases -- 15. The Glycoside Hydrolases -- 16. Pectic Enzymes -- 17. The Esterases -- 18. The Nucleases and Biotechnology -- 19. The Proteolytic Enzymes -- 20. Ordinary and Limited Proteolysis -- 21. Introduction to the Oxidoreductases -- 22. Lactate Dehydrogenase -- 23. Glucose Oxidase -- 24. Polyphenol Oxidase -- 25. Xanthine Oxidase -- 26. Catalase and Peroxidase -- 27. Lipoxygenase (Lipoxidase).
650 0 $aEnzymes.
650 0 $aFood.
650 2 $aEnzymes$xanalysis
650 2 $aEnzymes$xchemistry
650 2 $aFood
650 2 $aEnzymes
650 6 $aEnzymes.
650 6 $aAliments.
650 7 $aenzyme.$2aat
650 7 $afood.$2aat
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aEnzymes.$2fast$0(OCoLC)fst00913605
655 4 $aElectronic books.
776 08 $iPrint version:$aWhitaker, John R.$tPrinciples of enzymology for the food sciences.$b2nd ed.$dNew York : Marcel Dekker, ©1994$z0824791487$w(DLC) 93037226$w(OCoLC)28965011
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$vv. 61.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio16066694$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS