Enzymes as Additives or Processing Aids in Food Biotechnology

• Enzymes as Additives or Processing Aids in Food Biotechnology, Raffaele Porta, Ashok Pandey, and Cristina M. Rosell
  Volume 2010 (2010), Article ID 436859, 2 pages
• Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts, Pedro Fernandes
  Volume 2010 (2010), Article ID 862537, 19 pages
• Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products, Anne y Castro Marques, Mário Roberto Maróstica Jr., and Gláucia Maria Pastore
  Volume 2010 (2010), Article ID 480923, 8 pages
• Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease, Ivana Caputo, Marilena Lepretti, Stefania Martucciello, and Carla Esposito
  Volume 2010 (2010), Article ID 174354, 9 pages
• Uses of Laccases in the Food Industry, Johann F. Osma, José L. Toca-Herrera, and Susana Rodríguez-Couto
  Volume 2010 (2010), Article ID 918761, 8 pages
• Fungal Laccases: Production, Function, and Applications in Food Processing, Khushal Brijwani, Anne Rigdon, and Praveen V. Vadlani
  Volume 2010 (2010), Article ID 149748, 10 pages
• Potential Applications of Immobilized β-Galactosidase in Food Processing Industries, Parmjit S. Panesar, Shweta Kumari, and Reeba Panesar
  Volume 2010 (2010), Article ID 473137, 16 pages
• Screen-Printed Carbon Electrodes Modified by Rhodium Dioxide and Glucose Dehydrogenase, Vojtěch Polan, Jan Soukup, and Karel Vytřas
  Volume 2010 (2010), Article ID 324184, 7 pages
• Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes, Margarita D. Marinova and Bozhidar P. Tchorbanov
  Volume 2010 (2010), Article ID 415949, 5 pages
• Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit, A. A. A. Premarathne and David W. M. Leung
  Volume 2010 (2010), Article ID 517283, 5 pages