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Enzyme and Microbial Technology, 1981
Abstract In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described.
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Abstract In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described.
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Nutrition Bulletin, 1983
SummaryThe purpose of the article is to review the use of food grade industrial enzymes in food processing. Only those enzymes directly added or deliberately used by the food manufacturer are considered. Areas of application covered include the baking industry, the dairy industry, the starch processing industry, the protein processing industry, and the
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SummaryThe purpose of the article is to review the use of food grade industrial enzymes in food processing. Only those enzymes directly added or deliberately used by the food manufacturer are considered. Areas of application covered include the baking industry, the dairy industry, the starch processing industry, the protein processing industry, and the
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Enzyme-assisted food processing
2011Enzymes, as biological catalysts, have been used extensively as processing aids in the food industry for the past several decades. They help to achieve desired attributes such as texture, color, flavor, and other important qualities of food materials, thus enabling raw materials and ingredients to be transformed into finished products.
Benjamin K. Simpson +2 more
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2009
1. Introduction (M. van Oort). 2. GMO and Protein Engineering (X. Liu). 3. Production of Industrial Enzymes (T. Dodge). 4. Asparaginase - an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen). 5. Enzymes in Dairy Product Manufacture (B. Law). 6. Enzymes in Bread Making (M. van Oort). 7. Enzymes
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1. Introduction (M. van Oort). 2. GMO and Protein Engineering (X. Liu). 3. Production of Industrial Enzymes (T. Dodge). 4. Asparaginase - an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen). 5. Enzymes in Dairy Product Manufacture (B. Law). 6. Enzymes in Bread Making (M. van Oort). 7. Enzymes
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C R C Critical Reviews in Food Technology, 1970
George I. de Becze, L. A. Underkofler
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George I. de Becze, L. A. Underkofler
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Nutrition & Food Science, 1973
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese ...
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Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese ...
openaire +1 more source