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Enzyme Research
Volume 2010 (2010), Article ID 436859, 2 pages

Enzymes as Additives or Processing Aids in Food Biotechnology

1Department of Food Science, University of Naples Federico II, Portici, 80055 Napoli, Italy
2Biotechnology Division, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum, Kerala 695019, India
3Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Valencia, Spain

Received 31 December 2010; Accepted 31 December 2010

Copyright © 2010 Raffaele Porta et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Raffaele Porta, Ashok Pandey, and Cristina M. Rosell, “Enzymes as Additives or Processing Aids in Food Biotechnology,” Enzyme Research, vol. 2010, Article ID 436859, 2 pages, 2010. doi:10.4061/2010/436859