An overview of enzyme technology used in food industry

• Main Authors: Aizi Nor Mazila, Ramli, Hong, Pui Khoon, Nor Hasmaliana, Abdul Manas, Nur Izyan, Wan Azelee
• Format: Book Chapter
• Language: English; English
• Published: Elsevier 2021
• Subjects: HD Industries. Land use. Labor; Q Science (General); T Technology (General)
• Online Access: http://umpir.ump.edu.my/id/eprint/42561/1/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry.pdf; http://umpir.ump.edu.my/id/eprint/42561/2/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry_ABS.pdf; http://umpir.ump.edu.my/id/eprint/42561/; https://doi.org/10.1016/B978-0-323-89929-1.00011-1; https://doi.org/10.1016/B978-0-323-89929-1.00011-1

For centuries, enzymes are playing profound roles in food processing and are extensively employed in food manufacturing. Devoted research continues perpetually to analyze enzyme-specific properties including their isolation, purification, and characterization. Advanced developments in the field of e...