Sammelbandbeitrag

Erschienen in: Biotechnology of Food and Feed Additives

Herausgeberliste: Zorn, P; Czermak, P

Jahr der Veröffentlichung: 2014

Seiten: 229-256

ISBN: 978-3-662-43760-5

eISBN: 978-3-662-43761-2

DOI Link: https://doi.org/10.1007/10_2013_235

Serientitel: Advances in Biochemical Engineering/Biotechnology

Serienzählung: 143

Abstract: 

Humans have benefited from the unique catalytic properties of enzymes,
in particular for food production, for thousands of years. Prominent
examples include the production of fermented alcoholic beverages, such
as beer and wine, as well as bakery and dairy products. The chapter
reviews the historic background of the development of modern enzyme
technology and provides an overview of the industrial food and feed
enzymes currently available on the world market. The chapter highlights
enzyme applications for the improvement of resource efficiency, the
biopreservation of food, and the treatment of food intolerances. Further
topics address the improvement of food safety and food quality.

Harvard-Zitierstil: Fraatz, M., Rühl, M. and Zorn, H. (2014) Food and Feed Enzymes, in Zorn, P. and Czermak, P. (eds.) Biotechnology of Food and Feed Additives. Berlin: Springer Verlag, pp. 229-256. https://doi.org/10.1007/10_2013_235

APA-Zitierstil: Fraatz, M., Rühl, M., & Zorn, H. (2014). Food and Feed Enzymes. In Zorn, P., & Czermak, P. (Eds.), Biotechnology of Food and Feed Additives (pp. 229-256). Springer Verlag. https://doi.org/10.1007/10_2013_235