Applications of Enzymes in Food

  • G. M. Frost


World markets for enzymes amount to several hundred million U.S. dollars annually and usuage is dominated by the food industry, which in the early 1980s accounted for about two-thirds of the total sales value, most of the rest being accounted for by detergents. Reed1published a comprehensive account of enzyme use in food up to 1966 and the subject has subsequently been reviewed by Underkofler2and by Peppler & Reed.3


Aspergillus Niger Aspergillus Oryzae Glucose Isomerase Dextrose Equivalent Rhizopus Arrhizus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • G. M. Frost
    • 1
  1. 1.Selby, North YorkshireUK

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