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食品酶學 版權信息
- ISBN：9787564571559
- 條形碼：9787564571559 ; 978-7-5645-7155-9
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>>
食品酶學 內容簡介
本教材系統地介紹了食品酶學的基本理論、食品酶制劑生產技術、酶的固定化、酶分子修飾技術、酶在食品分析與檢測中的應用，以及酶制劑在水產品、肉品、酒、果蔬等食品加工過程中的應用，融合了酶學基本理論和食品領域**的應用技術，將理論與實踐相結合，深入淺出，使學生能夠掌握食品酶學的基本原理與方法，認識酶在食品加工、質量提升及安全保障等領域的重要作用，同時學習專業詞匯，為英語文獻閱讀、寫作和學術交流打好基礎。
食品酶學 目錄
Chapter 1 Enzymes in Food Technology-Introduction
1.1 Important terms to understand enzymes
1.2 History
1.3 Characteristics of enzyme
1.4 Industrial enzymes
1.5 Food enzymes
Chapter 2 Basic Theory of Enzymology
2.1 Classification and nomenclature of enzymes
2.2 Composition and structure of enzymes
2.3 Enzyme kinetics
2.4 Factors affecting enzyme activity
2.5 Enzyme assay
Chapter 3 Extraction,Purification and Production of Enzymes
3.1 Extraction and purification of proteins
3.2 Production of industrial enzymes
Chapter 4 Enzyme Immobilization
4.1 Backgrounds and bried history
4.2 Methods of enzyme immobolization
4.3 Properties of immobilized enzymes
4.4 Novel immobilization techniques
Chapter 5 Modification of Enzyme Molecules
5.1 Backgrounds
5.2 Modification of enzyme molecules
5.3 Directed evolution of enzymes
5.4 Properties of modified enzymes
Chapter 6 Enzymes in Food Analysis and Detection
6.1 Introduction
6.2 Enzyme linked immunosorbent assay (ELISA)
6.3 Polymerase chain reaction (PCR)
6.4 Enzyme biosensor
6.5 Enzyme inhibition-based detection
Chapter 7 Enzymes in Fish and Seafood Processing
7.1 Desired enzymes for seafood processing
7.2 Undesired enzymes to be controlled
7.3 Control methods against the proteolysis
Chapter 8 Enzymes in Meat Processing
8.1 Enzymes used for meat processing
8.2 Meat tenderization with added enzymes
8.3 Enzymatic generation of flavour in meat products
8.4 Structure engineering by cross-linking enzymes
8.5 Other applications
8.6 Future prospects
Chapter 9 Brewing with Enzymes
9.1 Introduction
9.2 Malting : the transformation of raw barley to an enzymerich package
9.3 Brewhouse processing
9.4 Adjunct brewing
9.5 Enzyme applications and their role during fermentation
9.6 Beer stabilization
9.7 The future of enzymes in brewing
Chapter 10 Enzymes in Fruit and Vegetable Processing and Juice Extraction
10.1 Introduction
10.2 Fruit composition
10.3 Pectin degrading enzymes
10.4 Commercial pectinases
10.5 Enzymes for fruit processing
10.6 Fruit firming
10.7 Vegetable processing
10.8 New trends and conclusion
Reference
1.1 Important terms to understand enzymes
1.2 History
1.3 Characteristics of enzyme
1.4 Industrial enzymes
1.5 Food enzymes
Chapter 2 Basic Theory of Enzymology
2.1 Classification and nomenclature of enzymes
2.2 Composition and structure of enzymes
2.3 Enzyme kinetics
2.4 Factors affecting enzyme activity
2.5 Enzyme assay
Chapter 3 Extraction,Purification and Production of Enzymes
3.1 Extraction and purification of proteins
3.2 Production of industrial enzymes
Chapter 4 Enzyme Immobilization
4.1 Backgrounds and bried history
4.2 Methods of enzyme immobolization
4.3 Properties of immobilized enzymes
4.4 Novel immobilization techniques
Chapter 5 Modification of Enzyme Molecules
5.1 Backgrounds
5.2 Modification of enzyme molecules
5.3 Directed evolution of enzymes
5.4 Properties of modified enzymes
Chapter 6 Enzymes in Food Analysis and Detection
6.1 Introduction
6.2 Enzyme linked immunosorbent assay (ELISA)
6.3 Polymerase chain reaction (PCR)
6.4 Enzyme biosensor
6.5 Enzyme inhibition-based detection
Chapter 7 Enzymes in Fish and Seafood Processing
7.1 Desired enzymes for seafood processing
7.2 Undesired enzymes to be controlled
7.3 Control methods against the proteolysis
Chapter 8 Enzymes in Meat Processing
8.1 Enzymes used for meat processing
8.2 Meat tenderization with added enzymes
8.3 Enzymatic generation of flavour in meat products
8.4 Structure engineering by cross-linking enzymes
8.5 Other applications
8.6 Future prospects
Chapter 9 Brewing with Enzymes
9.1 Introduction
9.2 Malting : the transformation of raw barley to an enzymerich package
9.3 Brewhouse processing
9.4 Adjunct brewing
9.5 Enzyme applications and their role during fermentation
9.6 Beer stabilization
9.7 The future of enzymes in brewing
Chapter 10 Enzymes in Fruit and Vegetable Processing and Juice Extraction
10.1 Introduction
10.2 Fruit composition
10.3 Pectin degrading enzymes
10.4 Commercial pectinases
10.5 Enzymes for fruit processing
10.6 Fruit firming
10.7 Vegetable processing
10.8 New trends and conclusion
Reference
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食品酶學 作者簡介
呂飛，工學博士，教授，博士生導師，食品加工新技術與營養安全研究中心主任。第三屆肉、禽、水產制品國家評委，浙江省151第三層次人才。2009年獲浙江大學食品安全專業博士學位，2014年至2015年在美國馬薩諸塞大學Amherst分校食品科學系訪學。 主要從事食品酶學、食品毒理學、食品感官評定等課程的教學工作。長期致力于食品加工新技術應用基礎研究、食品功能評價及營養與安全調控技術研究，迄今在國內外核心刊物已發表學術論文60余篇。
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