學習酵素的性質、結構、活性、動力學、反應機構、和調控等基本理論，以及酵素分離純化與工業化製備的技術，並瞭解酵素應用於食品工業之實務。Learn the basic theories of enzyme properties, structure, activity, kinetics, reaction mechanism, and regulation, as well as enzyme separation, purification, and industrial preparation technologies, and understand the practical application of enzymes in the food industry.
Enzyme purification, structure, kinetics mechanism and its application to food
enzyme purification, structure, kinetic S mechanism and ITS application to food
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (期刊)
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (Journal)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 midterm exam |
30 | |
| 期末考期末考 final exam |
30 | |
| 期末報告期末報告 Final report |
40 |
