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The Use of Enzymes in Food Processing

Enzyme in der Lebensmitteltechnik
 
: Bauer, W.

Food Europe (1986), No.5, pp.21-24
ISSN: 0932-0016
Internationaler Congress und Messe Nahrungsmitteltechnik <2, 1986, Köln>
English
Conference Paper, Journal Article
Fraunhofer ILV ( IVV) ()
Analytik; Enzym; Glukoseisomerase; Hydrolyse; lactose; Lebensmittel; Lebensmitteltechnik; lipid; Verfahrenstechnik

Abstract
Enzymes have now taken over many of the roles of chemical reagents and catalysts in food processsing. Professor Bauer of Munich discusses the management of endogenous enzymes, the use of enzymes in analysis and the use of technical enzymes.

: http://publica.fraunhofer.de/documents/N-1936.html