期刊
FOOD TECHNOLOGY AND BIOTECHNOLOGY
卷 56, 期 1, 页码 16-30出版社
FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
DOI: 10.17113/ftb.56.01.18.5491
关键词
enzymes; food industry; brewing; baking; juice clarification
资金
- Kerala Biotechnology Commission
- KSCSTE
- SERB
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据