NEUERE ENTWICKLUNGEN ZUM EINSATZ VON ENZYMEN BEI DER LEBENSMITTELPRODUKTION

Ruttloff, Heinz

dc.contributor.author	Ruttloff, Heinz
dc.date.accessioned	2023-10-04T11:31:11Z
dc.date.available	2023-10-04T11:31:11Z
dc.date.issued	1989
dc.date.submitted	2023-10-04
dc.identifier.citation	Enzyme in der Lebensmitteltechnologie, 1989, 107 - 121	en_US
dc.identifier.isbn	3-527-27877-X
dc.identifier.issn	0930-4320
dc.identifier.uri	http://hdl.handle.net/10033/623486
dc.description.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.	en_US
dc.language.iso	de	en_US
dc.publisher	GBF - Gesellschaft für Biotechnologische Forschung	en_US
dc.relation.ispartofseries	GBF Monographien, Band 11	en_US
dc.rights	Attribution-NonCommercial-ShareAlike 4.0 International	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/4.0/	*
dc.title	NEUERE ENTWICKLUNGEN ZUM EINSATZ VON ENZYMEN BEI DER LEBENSMITTELPRODUKTION	en_US
dc.type	Book chapter	en_US
dc.type	conference paper	en_US
dc.contributor.department	Akademie der Wissenschaften der DDR, Zentralinstitut für Ernährung in Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-16, Bergholz-Rehbrücke, DDR-1505	en_US
dc.identifier.journal	Enzyme in der Lebensmitteltechnologie, 2. Symposium, 1988	en_US
refterms.dateFOA	2023-10-04T11:31:11Z