Production and Applications of Food Enzymes
Pp. 460-488 (29)
Gabrielax Alves Macedo, Camilo Barroso Teixeira, José Valdo Madeira Júnior and Paula Speranza
Enzymes important biocataçysts widely used in food processing and are also
useful for generating food ingredients. They may be recovered from animals, plants and
mainly microorganisms, which represent the main source of industrial enzymes. This
chapter seeks to link the development of new enzymes for food processes involving the
requirements of the food industry, including: main companies producing enzymes;
main enzymes used for food processing; food enzyme applications, emerging enzymes
and production for food processing.
L-asparaginase, Baking, Biotechnology, Dairy products, Enzymes,
Food processing, Market, Phytase, Starch, Tannase.
School of Food Engineering, University of Campinas (UNICAMP). Rua Monteiro Lobato, 80. 13083-862. Campinas, Brazil.