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Enzymatic synthesis of food ingredients in low-water media

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
4
Issue
7
Identifiers
DOI: 10.1016/0924-2244(93)90153-2
Disciplines
  • Biology

Abstract

Abstract Current and potential applications of enzymes in low-water media to the synthesis of food ingredients/additives are described. Examples given include biotransformations of fats and oils, and the synthesis of emulsifiers, flavours, peptides and oligosaccharides. Advantages associated with biotechnological methods of production are briefly discussed.

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