Enzymes in food processing

Abstract

Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.

Citation

Dewdney, P.A. (1973), "Enzymes in food processing", Nutrition & Food Science, Vol. 73 No. 4, pp. 20-22. https://doi.org/10.1108/eb058577