Biotechnological Production Of Natural Ingredients For Food Industry

Author(s): Gabrielax Alves Macedo, Camilo Barroso Teixeira, José Valdo Madeira Júnior and Paula Speranza

DOI: 10.2174/9781681082653116010015

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Production and Applications of Food Enzymes

Pp: 460-488 (29)

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Abstract

SHS investigation development is considered from the geographical and historical viewpoint. 3 stages are described. Within Stage 1 the work was carried out in the Department of the Institute of Chemical Physics in Chernogolovka where the scientific discovery had been made. At Stage 2 the interest to SHS arose in different cities and towns of the former USSR. Within Stage 3 SHS entered the international scene. Now SHS processes and products are being studied in more than 50 countries.

Abstract

Enzymes important biocataçysts widely used in food processing and are also useful for generating food ingredients. They may be recovered from animals, plants and mainly microorganisms, which represent the main source of industrial enzymes. This chapter seeks to link the development of new enzymes for food processes involving the requirements of the food industry, including: main companies producing enzymes; main enzymes used for food processing; food enzyme applications, emerging enzymes and production for food processing.

Keywords:

L-asparaginase, Baking, Biotechnology, Dairy products, Enzymes, Food processing, Market, Phytase, Starch, Tannase.

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