섬유

newer uses of microbial enzymes in food processing

  • 출판일1999.03
  • 저자
  • 서지사항
  • 등록일 2016.11.02
  • 조회수 291
microbial enzymes are widely used in food processing; many new enzymes and enzyme processes acting on nearly all types of organic food components - starch, sugars, proteins, fats, fibers, and flavor compounds - have come into the industry during the 1980s and their application has a major impact on enzyme technology in general. the particular roles of immobilized enzymes and genetic engineering in food enzymology are briefly discussed. (author abstract) 42 refs
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