Biotechnology and enzymes in the food industry
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
Publication date: 01 April 1996
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