Biotechnology and enzymes in the food industry
Greg Tucker
(Applied Biochemistry and Food Science, University of Nottingham, Loughborough, UK)
3375
Abstract
Enzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case studies, including the production of chymosin by a genetically engineered micro‐organism for use in the manufacture of cheese, which illustrate the potential for applying biotechnology in this field of activity.
Keywords
Citation
Tucker, G. (1996), "Biotechnology and enzymes in the food industry", British Food Journal, Vol. 98 No. 4/5, pp. 14-19. https://doi.org/10.1108/00070709610119829
Publisher
:MCB UP Ltd
Copyright © 1996, MCB UP Limited