Results 281 to 290 of about 499,320 (297)

Oxidative Enzymes in Foods

Carbohydrate Polymers, 1993
Zilda M.B. Figueiredo, John F. Kennedy
openaire   +2 more sources

Food enzymes and the new technology

1995
When trying to manipulate enzyme behaviour it is possible to make use of delivery systems comprising microscopic carriers. The versatility and effectiveness of biocatalysis can be improved in this way without any other chemical or genetic modification of the enzyme (Kirby, 1990).
openaire   +2 more sources

Enzyme immunoassay of gliadin in food

Biochemical Society Transactions, 1985
McKILLOP, D. F., GOSLING, J. P., STEVENS, F. M., FOTTRELL, P. F.   +3 more
openaire   +2 more sources

Enzymes in food processing

Food Control, 1992
openaire   +2 more sources

Keynote: Enzymes and Food Processing

1981
The main unifying theme of any conference on this subject must be the use of enzymes to modify biopolymers. As these are almost invariably condensation polymers, the main chemical reaction involved is hydrolysis, which may be very slight or be taken to the stage of complete breakdown to monomers as in the preparation of crystalline glucose from starch.
openaire   +2 more sources

Food enzymes and biotechnology

Journal of Chemical Technology & Biotechnology, 1999
openaire   +2 more sources

Food enzymes

C R C Critical Reviews in Food Technology, 1970
George I. de Becze, L. A. Underkofler
openaire   +1 more source

Enzymes in food analysis

TrAC Trends in Analytical Chemistry, 1983
openaire   +2 more sources

Food Enzymes

1992
openaire   +2 more sources

Enzymes in the Food Industry

1971
N.A.M. Eskin, H.M. Henderson, R.J. Townsend   +2 more
openaire   +2 more sources