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SYMPOSIUM: Immobilized Enzymes in Food Systems
Author(s) -
OLSON N. F.,
RICHARDSON T.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17950.x
Subject(s) - enzyme , immobilized enzyme , chemistry , food processing , food science , biochemistry , microbiology and biotechnology , biochemical engineering , biology , engineering
Economics of immobilization and characteristics of immobilized enzymes and substrates which are important in treatment of foods are discussed. Methods of immobilizing enzymes and activity and stability of enzymes which may be used in food processing and analyses are controlled and limited by the properties of foods. Specific immobilized enzymes which have been used or show promise for use in food processing and analysis are described.