Effect of High-Pressure Technologies on Enzymes, Science and Applications

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Tato kniha poskytuje hlubokou a praktickou diskusi o technologiích vysokotlakého zpracování (HPP) a vysokotlaké homogenizace (HPH) a biochemických přístupech, aplikovaných ve výzkumu a průmyslu, s aplikacemi od potravin. Kniha v anglickém jazyce.

Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications.

Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.