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Production of industrial enzymes and some applications in fermented foods

  • A. Godfrey

Abstract

The involvement of enzymes in the processing of foodstuffs is almost as old as the history of mankind. Many traditional fermentations rely upon the hydrolytic actions of indigenous or deliberately added enzymes. These enzymes derive from the metabolic activities of acceptable microbes or extracts of plant materials or animal glands. In recent and scientifically informed times these activities have been identified and frequently isolated to provide enhanced potency and controlled action resulting in a substantial industrial production of commercial enzymes.

Keywords

Soybean Meal Fermented Food Cheese Whey Industrial Enzyme Ferment Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Thomson Science 1998

Authors and Affiliations

  • A. Godfrey

There are no affiliations available

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