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Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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Biotechnology and enzymes in the food industry

Document Information:
Title:Biotechnology and enzymes in the food industry
Author(s):Greg Tucker, (Applied Biochemistry and Food Science, University of Nottingham, Loughborough, UK)
Citation:Greg Tucker, (1996) "Biotechnology and enzymes in the food industry", British Food Journal, Vol. 98 Iss: 4/5, pp.14 - 19
Keywords:Biotechnology, Food industry, Genetic engineering
Article type:Research paper
DOI:10.1108/00070709610119829 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:Enzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case studies, including the production of chymosin by a genetically engineered micro-organism for use in the manufacture of cheese, which illustrate the potential for applying biotechnology in this field of activity.

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