Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/56488

TitleFood-Grade Enzymes
Author(s)Ramos, Óscar Leandro Silva
Malcata, F. X.
KeywordsAntimicrobial enzymes
Extraction
Fermentation
Food grade
Food industry
Generally recognized as safe
Genetic engineering
Globular proteins
Legislation
Natural source
Preservation enzymes
Processing enzymes
Purification
Safety concerns
Issue date2017
PublisherElsevier
CitationRamos, Óscar L.; Malcata, F. X., Food-Grade Enzymes. Reference Module in Life Sciences, Elsevier, 2017. ISBN: 978-0-12-809633-8
Abstract(s)Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant DNA technology has made possible their utilization in current food processes. This chapter aims to review the main food-grade enzymes in terms of major families and their major features relevant for the food industry. Synthesis, purification, characterization techniques and application of food-grade enzymes are accordingly discussed; finally, safety concerns, regulatory contexts, and future trends are briefly addressed.
TypeBook part
URIhttps://hdl.handle.net/1822/56488
ISBN978-0-12-809633-8
DOI10.1016/B978-0-12-809633-8.09173-1
Publisher versionhttp://www.sciencedirect.com/science/referenceworks/9780128096338
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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