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2010 | OriginalPaper | Buchkapitel

14. Encapsulates for Food Bioconversions and Metabolite Production

verfasst von : Véronique Breguet, Vojislav Vojinovic, Ian W. Marison

Erschienen in: Encapsulation Technologies for Active Food Ingredients and Food Processing

Verlag: Springer New York

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Abstract

The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

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Titel: Encapsulates for Food Bioconversions and Metabolite Production
verfasst von: Véronique Breguet
Vojislav Vojinovic
Ian W. Marison
Verlag: Springer New York
Buch: Encapsulation Technologies for Active Food Ingredients and Food Processing
Print ISBN: 978-1-4419-1007-3

Electronic ISBN: 978-1-4419-1008-0

Copyright-Jahr: 2010
DOI: https://doi.org/10.1007/978-1-4419-1008-0_14

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