Abstract
Enzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case studies, including the production of chymosin by a genetically engineered micro‐organism for use in the manufacture of cheese, which illustrate the potential for applying biotechnology in this field of activity.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference17 articles.
1. 1Teuber, M., “Genetic engineering techniques in food microbiology and enzymology”, Food Reviews International, Vol. 9, 1993, pp. 389‐409.
2. 2Fox, P.F., Food Enzymology, Elsevier Applied Sciences, Amsterdam, 1991.
3. 3Gerhartz, W., Enzymes in Industry, VCH Verlagsgesellschaft mbH, Weinheim, Germany, 1990, pp. 185‐248.
4. 4Tucker, G.A. and Woods, L. (Eds), Enzymes in Food Processing, 2nd ed., Chapman & Hall, London, 1995.
5. 5Fischer, R.L. and Bennett, A.B., “Role of cell wall hydrolases in fruit ripening”, Annual Review of Plant Physiology and Molecular Biology, Vol. 42, 1991, pp. 675‐703.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献