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Enzymes in Food Processing
Abstract
This chapter contains sections titled: Introduction Enzymes for Starch Modification Use of Enzymes in the Baking Industry Dairy Products Enzymes in the Brewing Industry Enzymes and Food Protein Extraction Processes of Vegetable Raw Material Enzymatic Modification of Lipids Conclusion References
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Cited by
Antioxidative Activity of Whey Protein Hydrolysates in a Liposomal System
Peña-Ramos, E. A., & Xiong, Y. L. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74711-x · Cited by 195
Milk-clotting enzymes produced by culture of Bacillus subtilis natto.
Shieh, C.-J., Phan Thi, L.-A., & Shih, I.-L. (2009) · Biochemical Engineering Journal · doi:10.1016/j.bej.2008.09.003 · Cited by 99
Kaur, S., Sarkar, B. C., Sharma, H. K., & Singh, C. (2009) · Food and Bioprocess Technology · doi:10.1007/s11947-008-0119-1 · Cited by 93
Merheb, C. W., Cabral, H., Gomes, E., & Da-Silva, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.010 · Cited by 87
Protease production by different thermophilic fungi
Macchione, M. M., Merheb, C. W., Gomes, E., & da Silva, R. (2008) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-007-8034-x · Cited by 48
Metadata
- Authors
- Olsen, H. S.
- Venue
- Biotechnology Set
- Publisher
- Wiley
- Published
- 2001-05-10
- Pages
- 663-736
- OpenAlex
- W1524278087
- Cited by
- 254
- References
- 0
- Type
- other
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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