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Proteasen, Gele und fermentativ hergestellte Nahrungsmittel

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Book cover Biotechnologie in der Lebensmittelindustrie

Part of the book series: Biotechnologie ((BIOTECH))

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Zusammenfassung

Die Strukturcharakteristik vieler Nahrungsmittel hängt im wesentlichen von Proteinen ab. Vor allem die Textur von Milchprodukten, wie z. B. Käse oder Joghurt, von nahezu allen Fleischsorten, Fleischerzeugnissen, von vielen fermentativ aus Hülsenfrüchten oder anderen Bohnenarten und Samen hergestellten Nahrungsmitteln wird durch Proteine beherrscht. Proteine spielen auch in Getreideprodukten, wie z.B. Brot, eine Rolle, wenn auch nicht in dem Maße wie Stärke.

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Author information

Authors and Affiliations

  1. Department of Applied Biochemistry and Food Science, University of Nottingham, UK

    Prof. M. P. Tombs

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  1. Prof. M. P. Tombs
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Editor information

Editors and Affiliations

  1. Institut für Organische Chemie, Universität München, Karlstraße 23, 80333, München, Germany

    Dörte Klostermeyer

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© 1994 Springer-Verlag Berlin Heidelberg

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Tombs, M.P. (1994). Proteasen, Gele und fermentativ hergestellte Nahrungsmittel. In: Klostermeyer, D. (eds) Biotechnologie in der Lebensmittelindustrie. Biotechnologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-78649-5_3

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  • DOI: https://doi.org/10.1007/978-3-642-78649-5_3

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-57452-1

  • Online ISBN: 978-3-642-78649-5

  • eBook Packages: Springer Book Archive

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