ENZYMES IN FOOD
Enzymes are the catalysts which perform specific reactions essential for the production and improve the quality of the final product. Very small quantity of enzymes can speed up the reaction to many folds. The enzymes act on narrow range of conditions such as concentration, acidity and temperature. The enzymes are extracted from plant source, animal source and even the microorganisms. Amylases, Lipase, protease papain, rennet, pectinase are the commonly used enzymes in food industries.
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ENZYMES IN FOOD Conference Speakers
Recommended Sessions
- DIET IN OBESITY AND UNDERWEIGHT
- ENVIRONMENTAL IMPACT ON FOOD PRODUCTION & CONSUMPTION
- ENZYMES IN FOOD
- FOOD INDUSTRY AND HEALTH HAZARDS
- FOOD PACKAGING
- MANAGEMENT OF FOOD WASTE
- AUTHENTICITY AND INTEGRITY OF FOOD
- CHEMICAL COMPOSITION OF FOOD
- FOOD ADDITIVES
- FOOD ANALYSIS AND QUALITY CONTROL
- FOOD AND MENTAL HEALTH
- FOOD BIO-ACTIVES
- FOOD CHEMISTRY
- FOOD DRUG ANALYSIS
- FOOD LAWS & SAFETY
- FOOD MICRIBIOLOGY
- FOOD NANOTECHNOLOGY
- FOOD NUTRITION AND HEALTH
- FOOD PROCESSING & PRESERVATION
- FOOD-BORNE DISEASE
- IMPORTANCE OF FOOD NUTRITON
- JUNK FOOD AND DIABETES
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