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https://hdl.handle.net/1822/56488| Title: | Food-Grade Enzymes |
| Author(s): | Ramos, Óscar Leandro Silva Malcata, F. X. |
| Keywords: | Antimicrobial 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 date: | 2017 |
| Publisher: | Elsevier |
| Citation: | Ramos, 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. |
| Type: | Book part |
| URI: | https://hdl.handle.net/1822/56488 |
| ISBN: | 978-0-12-809633-8 |
| DOI: | 10.1016/B978-0-12-809633-8.09173-1 |
| Publisher version: | http://www.sciencedirect.com/science/referenceworks/9780128096338 |
| Peer-Reviewed: | yes |
| Access: | Restricted access (UMinho) |
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Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| document_46240_1.pdf Restricted access | 237,21 kB | Adobe PDF | View/Open |
