18. Enzymes in Food Processing
- Prof. Dr. H.-J. Rehm2,
- Dr. G. Reed3
Published Online: 4 MAR 2008
DOI: 10.1002/9783527620920.ch18
Copyright © 1995 VCH Verlagsgesellshaft mbH
Book Title
Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition
Additional Information
How to Cite
Olsen, H. S. (2008) Enzymes in Food Processing, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch18
Editor Information
- 2
Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster
- 3
2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA
Publication History
- Published Online: 4 MAR 2008
- Published Print: 10 AUG 1995
ISBN Information
Print ISBN: 9783527283194
Online ISBN: 9783527620920
- Summary
- Chapter
- References
Keywords:
- bacterial;
- crystallization;
- harmonization;
- enzymes;
- maltodextrins
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