Application of enzymes in selected branches of food industry

• Authors: K. Zyla , M. Kujawski

Abstracts

EN

Food industry has taken advantage of enzymes as processing aids for more than fifty years. Enzymes, however, still offer an exciting potential for improvements in food processing. This review covers current trends in industrial applications of enzymes in selected branches of food technology. Applications of pectinases and other macerating enzymes in fruit and vegetable processing and in wine technology are discussed. Examples of successful enzymes applications are given in relation to baking and brewing. Also, details of enzymatic starch conversion are provided in the production of syrups and ethanol. Finally, applications of milk coagulating proteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzyme applications in food industry.

Keywords

EN

BAKING; CHEESE; ENZYME; ETHANOL; FOOD TECHNOLOGY; FRUIT JUICE; STARCH; WHEY; WINE

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 1999
• Issue: 2
• Pages: 38-49

Contributors

author

K. Zyla

author

M. Kujawski

• Publication order reference: K. Zyla, Katedra Biotechnologii Zywnosci, Akademia Rolnicza, al. 29-Listopada 46, 31-425 Krakow, Poland e-mail: [e-mail]