Resumo

The use of enzymes for food production and processing has a long tradition. This trend may be related to the biocompatible nature of these catalysts, as well as their selective nature and ability to operate under mild conditions. Applications span over a wide array of goods and processes where diverse patterns of enzyme behavior and features may be required. Moreover, strict regulations, public perception, and market trends put some pressure toward the implementation of new or improved processes and to the production of new goods. Accordingly, R and D involving enzymes and enzyme technology has emerged as a promising alternative to keep up with this pace. The present chapter aims to provide an overview of the different application of enzymes in food production and processing, highlighting on the role of enzymes, their sources, and particular features and formulations required for targeted applications. The work provides the readers an updated and comprehensive perspective on the use of enzymes within the scope of the food industry.

Idioma originalInglês
Título da publicação do anfitriãoBiotechnology of Microbial Enzymes
Subtítulo da publicação do anfitriãoProduction, Biocatalysis and Industrial Applications
EditoraElsevier Inc.
Páginas513-544
Número de páginas32
ISBN (eletrónico)9780128037461
ISBN (impresso)9780128037256
DOIs
Estado da publicaçãoPublicadas - 2017

Nota bibliográfica

Publisher Copyright:
© 2017 Elsevier Inc. All rights reserved.

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