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£575 today · previous high £575 · all-time low £514

CRC Press Enzymes of Psychrotrophs in Raw Food

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£574.75 £507.39 £522.08 £536.78 £551.48 £566.18 £580.87 28 July 2026 08 August 2026 19 August 2026 30 August 2026 11 September 2026
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Description

This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The first section deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products, and covers such aspects as producer microorganisms, biochemical classification of enzymes, physical and biochemical properties, thermal stability, regulation and control of synthesis and assay methods. Particular emphasis is placed on commercially important areas such as physical and biochemical effects in food components and influence on shelf life and product quality. The problems of standardization and control of enzymes in dairy products, as well as areas for future research, are critically examined. The poorly understood role of psychrotroph extracellular enzymes in meat, fish, and poultry is also discussed in a separate section under such headings as physical and biochemical effects on tissue and contribution to growth and penetration of the producer organism.

Key Features

Used Book in Good Condition

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
31 March 1989
Listed Since
10 February 2007

Barcode

No barcode data available

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