Enzymes in Food
The changing recombinant DNA, protein engineered technologies and exploration in food industry results in the increasing application of enzymes in food. There are various ongoing researches on enzymes to improve its thermo stabilities, catalytic efficiencies and specificity properties.
As the efficiency of the production process increases and quality is improved the enzymes are used in baking process, fruit and vegetable processing, starch processing, brewing, dairy processing.
- Chemistry of food enzymes
- Toxicological tests
- Process improvement and quality
- Various industrial applications
Related Conference of Enzymes in Food
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