Food Enzymes and Future Development

  • Dominic W. S. Wong
Chapter

Abstract

Enzymes have been utilized for food processing since ancient times. The use of calf rennet in cheese making has been in practice long before the development of enzymology as a science. Fermentation in wine making, likewise, is an age-old practice that utilizes enzymes occurring naturally in raw materials. Proteolytic enzymes in the form of malt extract, koji, and papaya extract have been used for centuries.

Keywords

Cocoa Butter Xylose Isomerase Unnatural Amino Acid Glucose Isomerase Catalytic Antibody 
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

© Springer Science+Business Media Dordrecht 1995

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  • Dominic W. S. Wong

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