Enzyme systems of water-biological resources and their role in the formation of product quality

Recommended by the federal educational and methodological association in the system of higher education in the enlarged group of specialties and areas of training “Industrial Ecology and Biotechnology” as a textbook for students on basic educational programs for higher education levels of undergraduate and graduate of the direction of training “Biotechnology”.
The textbook sets out the basic information of that direction of food biotechnology, which is associated with the use of enzyme systems and individual enzymes in the food industry, namely in the fishing industry. The biochemical processes occurring in individual organs and tissues of water-biological resources are described at various stages of processing. The damage caused by the action of various enzymes is shown, and the technological possibilities of eliminating it. The methods of using enzymes as analytical and technological tools are considered, much attention is paid to enzymes regulation methods. Examples of use of individual enzymes are given. The equipment used for conducting individual processes has been considered. The textbook is intended for the masters of the direction “Food from animal raw materials”, the profile “Biotechnology of processing of water-biological resources (VBR)”. The book also is of interest to students (bachelors, masters), graduate students and researchers involved in food technology and biotechnology issues