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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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Food enzymes and the new technology
1995When 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).
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Intermittent fasting in the prevention and treatment of cancer
Ca-A Cancer Journal for Clinicians, 2021Katherine Clifton +2 more
exaly
Recent Development in the Uses of Asparaginase as Food Enzyme
Energy, Environment, and Sustainability, 2018Shahenvaz Alam +3 more
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Enzyme immunoassay of gliadin in food
Biochemical Society Transactions, 1985McKILLOP, D. F. +3 more
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Food enzymes and biotechnology
Journal of Chemical Technology & Biotechnology, 1999openaire +2 more sources
Keynote: Enzymes and Food Processing
1981The 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.
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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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