ENZYMATIC-SYNTHESIS OF FOOD INGREDIENTS IN LOW-WATER MEDIA

Authors
VULFSON EN
Citation
En. Vulfson, ENZYMATIC-SYNTHESIS OF FOOD INGREDIENTS IN LOW-WATER MEDIA, Trends in food science & technology, 4(7), 1993, pp. 209-215
Citations number
56
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
4
Issue
7
Year of publication
1993
Pages
209 - 215
Database
ISI
SICI code
0924-2244(1993)4:7<209:EOFIIL>2.0.ZU;2-K
Abstract
Current and potential applications of enzymes in low-water media to th e synthesis of food ingredients/additives are described. Examples give n include biotransformations of fats and oils, and the synthesis of em ulsifiers, flavours, peptides and oligosaccharides. Advantages associa ted with biotechnological methods of production are briefly discussed.