Current and potential applications of enzyme infusion in the food industry

Author： Baker R.A.   Wicker L.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.7, Iss.9, 1996-09, pp. : 279-284

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Potential applications of laccase in the food industry

By Minussi R.C.   Pastore G.M.   Duran N.  

Trends in Food Science and Technology, Vol. 13, Iss. 6, 2002-06 ,pp. : 205-216

Elsevier

Access to resources Recommend Favorite

Antimicrobial enzymes: Applications and future potential in the food industry

By Fuglsang C.C.   Johansen C.   Christgau S.   Adler-Nissen J.  

Trends in Food Science and Technology, Vol. 6, Iss. 12, 1995-12 ,pp. : 390-396

Elsevier

Access to resources Recommend Favorite

The Applications of Nanotechnology in Food Industry

By Rashidi Ladan  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 8, 2011-09 ,pp. : 723-730

Taylor & Francis Ltd

Access to resources Recommend Favorite

Production and applications of biobased packaging materials for the food industry

By Weber C. J.   Haugaard V.   Festersen R.   Bertelsen G.  

Food Additives and Contaminants, Vol. 19, Iss. 4, 2002-04 ,pp. : 172-177

Taylor & Francis Ltd

Access to resources Recommend Favorite

Bipolar-membrane electrodialysis: Applications of electrodialysis in the food industry

By Bazinet L.   Lamarche F.   Ippersiel D.  

Trends in Food Science and Technology, Vol. 9, Iss. 3, 1998-03 ,pp. : 107-113

Elsevier

Access to resources Recommend Favorite