Catalysts on the menu: Roles of enzymes in foods

Cato, L, Bui, L and Small, D 2004, 'Catalysts on the menu: Roles of enzymes in foods', Chemistry in Australia, vol. 71, no. 3, pp. 6-7.

Document type: Journal Article
Collection: Journal Articles

Title Catalysts on the menu: Roles of enzymes in foods
Author(s) Cato, L
Bui, L
Small, D
Year 2004
Journal name Chemistry in Australia
Volume number 71
Issue number 3
Start page 6
End page 7
Total pages 1
Publisher Royal Australian Chemical Institute
Abstract Enzymes can adversely impact on colour and textural characteristics of foods. During processing, steps are often taken to inactivate these deteriorative enzymes, but the controlled addition of enzymes as processing aids can greatly enhance product appeal. Increasingly in food handling and assessment, enzymes are also utilised as indicators and as analytical tools.
Subject Food Sciences not elsewhere classified
Keyword(s) food analysis
food enzymes
indicator enzymes
processing aids
ISSN 0314-4240
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Created: Mon, 27 Sep 2010, 15:09:30 EST by Catalyst Administrator
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