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Erschienen in:

2017 | OriginalPaper | Buchkapitel

13. Enzymes for Food and Energy

verfasst von : Young Je Yoo, Yan Feng, Yong Hwan Kim, Camila Flor J. Yagonia

Erschienen in: Fundamentals of Enzyme Engineering

Verlag: Springer Netherlands

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Abstract

Enzymes exist very widely in natural and processed foods. Industrial production of enzyme used for food processing since 1874, when Christian Hansen, a Danish scientist, obtained rennin (a kind of protease) from calves’ stomachs to apply for cheese preparation (Nielsen et al. 1994). Currently, many enzymes commonly consumed in food industry are originated from recombinant microbials.

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Titel: Enzymes for Food and Energy
verfasst von: Young Je Yoo
Yan Feng
Yong Hwan Kim
Camila Flor J. Yagonia
Verlag: Springer Netherlands
Buch: Fundamentals of Enzyme Engineering
Print ISBN: 978-94-024-1024-2

Electronic ISBN: 978-94-024-1026-6

Copyright-Jahr: 2017
DOI: https://doi.org/10.1007/978-94-024-1026-6_13