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Titlebook: Immobilized Enzyme Technology; Research and Applica Howard H. Weetall,Shuichi Suzuki Book 1975 Plenum Press, New York 1975 acid.amino acid.

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書目名稱Immobilized Enzyme Technology
副標題Research and Applica
編輯Howard H. Weetall,Shuichi Suzuki
視頻videohttp://file.papertrans.cn/463/462028/462028.mp4
圖書封面Titlebook: Immobilized Enzyme Technology; Research and Applica Howard H. Weetall,Shuichi Suzuki Book 1975 Plenum Press, New York 1975 acid.amino acid.
描述On November 5-8, 1974, a Seminar on Research and De- velopment of Immobilized Enzymes was held in Tokyo, Japan. The seminar was part of the United States-Japan Cooperative Science Program sponsored jointly by the National Science Foundation and the Japan Society for the Promotion of Sci- ence. The purpose of the seminar was to promote the scienti- fic exchange of ideas and scien~ific results of a practical nature, as well as academic advances made in both countries through discussion and exchange of ideas. The areas chosen for discussion included: fundamental research in immobilized enzymes, new techniques of enzyme purification, comparative studies on immobilization techni- ques and the relative merits, chemical engineering aspects of the technology, industrial applications and reactor de- sign. The discussions and exchange of ideas which took place at the seminar should promote new research and development which we hope will lead to new important advances in enzyme technology. These proceedings represent the summation of the work presented and discussed at the seminar. The editors hope the reader will find them interesting and informative. Howard H. Weeta11 Shuichi Suzuki March,
出版日期Book 1975
關(guān)鍵詞acid; amino acid; chemical engineering; development; engine; enzymes; foundation; lead; nature; production; pr
版次1
doihttps://doi.org/10.1007/978-1-4615-8735-4
isbn_softcover978-1-4615-8737-8
isbn_ebook978-1-4615-8735-4
copyrightPlenum Press, New York 1975
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Enzyme Engineering Case Study: Immobilized Lactase,heir sugar supply. The use of the glucose isomerase process, where glucose is converted to its much sweeter isomer, fructose, is an example of the food industry’s efforts to “stretch” the supply of sweetening sugars.
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