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dc.contributor.authorRuttloff, Heinz
dc.date.accessioned2023-10-04T11:31:11Z
dc.date.available2023-10-04T11:31:11Z
dc.date.issued1989
dc.date.submitted2023-10-04
dc.identifier.citationEnzyme in der Lebensmitteltechnologie, 1989, 107 - 121en_US
dc.identifier.isbn3-527-27877-X
dc.identifier.issn0930-4320
dc.identifier.urihttp://hdl.handle.net/10033/623486
dc.description.abstractA 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.isodeen_US
dc.publisherGBF - Gesellschaft für Biotechnologische Forschungen_US
dc.relation.ispartofseriesGBF Monographien, Band 11en_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.titleNEUERE ENTWICKLUNGEN ZUM EINSATZ VON ENZYMEN BEI DER LEBENSMITTELPRODUKTIONen_US
dc.typeBook chapteren_US
dc.typeconference paperen_US
dc.contributor.departmentAkademie der Wissenschaften der DDR, Zentralinstitut für Ernährung in Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-16, Bergholz-Rehbrücke, DDR-1505en_US
dc.identifier.journalEnzyme in der Lebensmitteltechnologie, 2. Symposium, 1988en_US
refterms.dateFOA2023-10-04T11:31:11Z


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