Enzymes as Additives or Processing Aids in Food Biotechnology
2010
Enzymes in Food Biotechnology
Editorial
Author Information
Author(s): Raffaele Porta, Ashok Pandey, Cristina M. Rosell
Conclusion
Enzymes are increasingly used in food technology to improve product quality and processing efficiency.
Supporting Evidence
- Enzymes have been used in food processing for a long time.
- Enzymes can improve flavor, texture, digestibility, and nutritional value of food.
- Modern processes allow juices to be stored for a long time without losing quality.
Takeaway
Enzymes help make food taste better and last longer by improving how it's made.
Digital Object Identifier (DOI)
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