Enzymes in Food Processing
1995; Springer Nature; Linguagem: Inglês
10.1002/9783527620920.ch18
ISSN2331-3684
Autores Tópico(s)Enzyme Production and Characterization
ResumoChapter 18 Enzymes in Food Processing Hans Sejr Olsen, Hans Sejr Olsen Bagsvaerd, DenmarkSearch for more papers by this author Hans Sejr Olsen, Hans Sejr Olsen Bagsvaerd, DenmarkSearch for more papers by this author Book Editor(s):Prof. Dr. H.-J. Rehm, Prof. Dr. H.-J. Rehm Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 MünsterSearch for more papers by this authorDr. G. Reed, Dr. G. Reed 2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USASearch for more papers by this author First published: 10 August 1995 https://doi.org/10.1002/9783527620920.ch18Citations: 11 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary This chapter contains sections titled: Introduction Enzymes for Starch Modification Use of Enzymes in the Baking Industry Dairy Products Enzymes in the Brewing Industry Enzymes and Food Protein Extraction Processes of Vegetable Raw Material Enzymatic Modification of Lipids Conclusion References References Adler-Nissen, J. 1979 Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid, J. Agric. 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