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