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Food Enzymology

Course Arabicname

Course Credithours

Course Description

  Study chemical properties, physical properties, reaction kinetics, sources, isolation, purification, activity, inhibition, classification and nomenclature of food enzymes including carbohydrates, proteins and lipid enzymes, and oxidation and reduction enzymes, Enzymes applications in cereals, meat, fruits, vegetables, dairy and starch foods.


Course Linenumber

Course Name

Food Enzymology

Course Syllabus Enzymology_NF 764/NF764Syllabus.doc
Created at 1/5/2010 14:49 by System Account
Last modified at 10/25/2022 9:38 by Hassan Ghozlan