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Stosowanie preparatów enzymatycznych w wybranych gałęziach przemysłu spożywczego
Subtitle:Stosowanie preparatów enzymatycznych w wybranych gałęziach przemysłu spożywczego
Creator:Żyła, Krzysztof ; Kujawski, Maciej
Publisher:Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
Date issued/created: Subject and Keywords: Abstract:Food industry has taken advantage of enzymes as processing aids for more than fifty years.Enzymes, however, still offer an exciting potential for improvements in food processing. Thisreview covers current trends in industrial applications of enzymes in selected branches of foodtechnology. Applications of pectinases and other macerating enzymes in fruit and vegetableprocessing and in wine technology are discussed. Examples of successful enzymes applicationsare given in relation to baking and brewing. Also, details of enzymatic starch conversion areprovided in the production of syrups and ethanol. Finally, applications of milk coagulatingproteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzymeapplications in food industry.
Relation:Biotechnologia, vol.45, 2 (1999)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Biblioteka Instytutu Chemii Bioorganicznej PAN
Language: Language of abstract: Temporal coverage: Rights:Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Terms of use: Digitizing institution:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Original in:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
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