Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Enzymes in food processing

Enzymes in food processing Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Enzymes in food processing

Nutrition & Food Science , Volume 73 (4): 3 – Apr 1, 1973

Loading next page...
 
/lp/emerald-publishing/enzymes-in-food-processing-uFPs1NJBw5

References (0)

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb058577
Publisher site
See Article on Publisher Site

Abstract

Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Apr 1, 1973

There are no references for this article.