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Biotechnology and enzymes in the food industry

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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: Biotechnology; Food Industry; Genetic Engineering

Document Type: Research Article

DOI: https://doi.org/10.1108/00070709610119829

Publication date: 1996-04-01

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