Contribution in an anthology

Food and Feed Enzymes


Authors listFraatz, MA; Rühl, M; Zorn, H

Appeared inBiotechnology of Food and Feed Additives

Editor listZorn, P; Czermak, P

Publication year2014

Pages229-256

ISBN978-3-662-43760-5

eISBN978-3-662-43761-2

DOI Linkhttps://doi.org/10.1007/10_2013_235

Title of seriesAdvances in Biochemical Engineering/Biotechnology

Number in series143


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.




Citation Styles

Harvard Citation styleFraatz, 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 Citation styleFraatz, 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


Last updated on 2025-21-05 at 15:45