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NEUERE ENTWICKLUNGEN ZUM EINSATZ VON ENZYMEN BEI DER LEBENSMITTELPRODUKTION
Ruttloff, Heinz
Ruttloff, Heinz
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Issue Date
1989
Submitted date
2023-10-04
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Abstract
A review is given about the present situation of enzyme application as to food and nutrition. In this connection emphasis is put on present position and knowledge /a/ as well as actual impacts of development /b/ in this field. As to the first topic the following aspects are discussed: Soluble enzymes, immobilized systems, phenotypic and genotypic optimization. With regard to modern fields of research the lecture deals with proteinases, starch modifying enzymes, pectinolytic enzymes, cellulases/glucanases, lipases and enzymes or enzymatically effective systems resp. for flavour generation.
Citation
Enzyme in der Lebensmitteltechnologie, 1989, 107 - 121
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Book chapter
conference paper
conference paper
Language
de
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Series/Report no.
GBF Monographien, Band 11
ISSN
0930-4320
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ISBN
3-527-27877-X
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Attribution-NonCommercial-ShareAlike 4.0 International