• H.-D. Belitz
  • W. Grosch
  • P. Schieberle


Enzymes are proteins with powerful catalytic activity. They are synthesized by biological cells and in all organisms, they are involved in chemical reactions related to metabolism. Therefore, enzyme-catalyzed reactions also proceed in many foods and thus enhance or deteriorate food quality. Relevant to this phenomenon are the ripening of fruits and vegetables, the aging of meat and dairy products, and the processing steps involved in the making of dough from wheat or rye flours and the production of alcoholic beverages by fermentation technology.


Aspergillus Niger Flavin Adenine Dinucleotide Nicotinamide Adenine Dinucleotide Aspergillus Oryzae Nicotinamide Adenine Dinucleotide Phosphate 
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Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  • P. Schieberle
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität MünchenGarchingGermany

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