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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