■ 課程目標及內涵 (Course Objectives and Contents)
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。
■ 主要參考書籍/資料 (Textbooks and References) (教科書遵守智慧財產權觀念不得非法影印)
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)
■ 本課程是否有使用原文書
是■ Course Objectives and Contents
Learn the nature, structure, activity, dynamics, dynamics, response agencies, and regulation of enzymes, as well as technologies for enzyme separation and purification and industrialization, and understand the practice of enzymes to apply to the food industry.
■ Main reference books/materials (Textbooks and References)
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)
■ Whether this course uses the original document
yes
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)
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