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Enzyme Utilization in the Food Industry
Technical Enzyme Preparations, Production, Immobilized
Enzymes, Bound Enzymes, Enzyme Entrapment, cross-Linked
Enzymes, Properties, Individual Enzymes, Oxidoreductases, Glucose
Oxidase, Catalase, Lipoxygenase, Aldehyde
Dehydrogenase, Butanediol
Dehydrogenase, Hydrolases, Peptidases, α-and
β-Amylases, Glucan-1,4-α-D-Glucosidase (Glucoamylase), Pullulanase
(Isoamylase),
Endo-1,3(4)-β-D-Glucanase, α-D-Galactosidase, β-D-Galactosidase
(Lactase), β-D-Fructo furanosidase (Invertase), α-L-Rhamnosidase,
Cellulases and Hemicellulases, Lysozyme, Thioglucosidase, Pectolytic Enzymes,
Lipases, Tannases, Glutaminase, Isomerases, Transferases
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