Technological Challenges in Enzymatically Produced Functional Foods-Reference-Cited by-同舟云学术

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Technological Challenges in Enzymatically Produced Functional Foods

Published:2020-04-22 Issue:3 Volume:7 Page:57-65
ISSN:2196-3010
Container-title:Current Sustainable/Renewable Energy Reports
language:en
Short-container-title:Curr Sustainable Renewable Energy Rep

Author:

Srivastava Anita,Bandhu Sheetal

Funder

Department of Science and Technology (under Govt. of India), Women Scientist Scheme-A

Publisher

Springer Science and Business Media LLC

Subject

Engineering (miscellaneous),Energy Engineering and Power Technology,Fuel Technology,Renewable Energy, Sustainability and the Environment

Link

https://link.springer.com/content/pdf/10.1007/s40518-020-00151-7.pdf

Reference68 articles.

1. Huber I, Stressler T, Zhang Y, Mu W, Nie S, Jiang B, et al. 1st German-Chinese Symposium “Functional and healthy food ingredients generated through state-of-the-art biotechnology”–Outcome & Perspectives. 2019.

2. Contesini FJ, de Lima EA, Mandelli F, Borin GP, Alves RF, Terrasan CRF. Carbohydrate active enzymes applied in the production of functional oligosaccharides. 2019.

3. Bhatia S, Singh A, Batra N, Singh J. Microbial production and biotechnological applications of α-galactosidase. Int J Biol Macromol. 2019.

4. Timson DJ. Four challenges for better biocatalysts. Fermentation. 2019;5(2):39.

5. Choi J-M, Han S-S, Kim H-S. Industrial applications of enzyme biocatalysis: current status and future aspects. Biotechnol Adv. 2015;33(7):1443–54.

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