Skip to main content
SpringerLink
Log in

Lipasen, Emulgatoren, Stabilisatoren und Geschmacksstoffe

  • Chapter
Biotechnologie in der Lebensmittelindustrie

Part of the book series: Biotechnologie ((BIOTECH))

  • 170 Accesses

Zusammenfassung

Eine typische Zutatenliste auf einem Flaschenetikett könnte folgendermaßen lauten:

  • Zucker

  • Magermilchpulver

  • Molkepulver

  • Milchschokolade

  • Kakao

  • pflanzliches Fett

  • Glucosesiruppulver

  • Geschmacksstoffe

  • Stabilisatoren

  • Kaliumbicarbonat

  • Natriumbicarbonat

  • Säurecasein, eßbar

  • Emulgator - Glycerinmonostearat

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 54.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 69.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literatur

  • Deetz J., Rozzell J. D. (1988) Enzyme catalysed reactions in non-aqueous media. Trends Biotechnol. 6, 15–18

    Article  CAS  Google Scholar 

  • Dickinson E. (Hrsg.), (1987) Food Emulsion and Foams. Royal Society of Chemistry, London

    Google Scholar 

  • Fournet B., Leroy Y., Montreuil J., Decaro J., Rovery M., van Kuik J., Vleigenthart J. (1987) Primary structure of the glycans of porcine pancreatic lipase. Eur. J. Biochem. 170, 369–371

    Article  CAS  Google Scholar 

  • Fowler M. W. (1986) Process strategies for plant cell cultures. Trends Biotechnol. 4, 214–219

    Article  Google Scholar 

  • Gatfield I. L. (1988) Enzymatic generation of flavour and aroma components. In: King R. D., Cheetham P. S. J. (Hrsg.) Food Biotechnology, 2. Aufl. Elsevier Applied Science, Barking

    Google Scholar 

  • Hsiao H.Y., Walter J.F., Anderson D.M., Hamilton B.K. (1988) Enzymatic production of amino acids. In: Biotechnology and Genetic Engineering Reviews. Intercept, Wimborne, Dorset

    Google Scholar 

  • Hughes S.G., Overbecke N., Robinson S., Pollock K., Smeets F. (1988) Messenger RNA from isolated aleurone cells directs the synthesis of an α-galactosidase found in the endosperm during germination of guar (Cyamopsis tetrogondoloba) seed. Plant Molec. Biol. 11, 783–789

    Article  CAS  Google Scholar 

  • Kimura A. (1986) Molecular breeding of yeasts for production of useful compounds; novel methods of transformation and new vector systems. In: Biotechnology and Genetic Engineering Reviews, Bd. 4. Intercept, Wimborne, Dorset

    Google Scholar 

  • Macrae A. (1983) Lipase catalysed interesterification of oils and fats. J. Amer. Oil. Chem. Soc. 60, 291–294

    Article  CAS  Google Scholar 

  • Macrae A. R., Hammond R. C. (1985) Present and future applications of lipases. Biotechn. In: Gen. Eng. Rev., Bd.3, 193–217. Intercept, Wimborne, Dorset

    Google Scholar 

  • Milsom P. E. (1986) Organic acids by fermentation. In: King R.D., Cheetham P.S.J. (Hrsg.) Food Biotechnology, Bd.1. Elsevier Applied Science, Barking

    Google Scholar 

  • Roberts G., Tombs M. P. (1987) Preparation of fluorescent derivatives of lipases and their use in fluorescence energy transfer studies in hydrocarbon-water interfaces. Biochem. Biophys. Acta 902, 327–334

    Article  Google Scholar 

  • Tombs M. P., Blake G. (1982) Stability and inhibition of Aspergillus and Rhizopus lipases. Biochem. Biophys. Acta 700, 81–89

    Article  CAS  Google Scholar 

  • Wisdom R. A., Dunnil P., Lilly M.D. (1985) Enzymic interesterification of fats: the effect of nonlipase material on immobilised enzyme activity. Enz. Microb. Technol. 7, 567–572

    Article  CAS  Google Scholar 

  • Zaks A., Klibanov A.M. (1984) Enzymic catalysis in organic media. Science 224, 1249–1251

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Applied Biochemistry and Food Science, University of Nottingham, UK

    Prof. M. P. Tombs

Authors
  1. Prof. M. P. Tombs
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Institut für Organische Chemie, Universität München, Karlstraße 23, 80333, München, Germany

    Dörte Klostermeyer

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Tombs, M.P. (1994). Lipasen, Emulgatoren, Stabilisatoren und Geschmacksstoffe. In: Klostermeyer, D. (eds) Biotechnologie in der Lebensmittelindustrie. Biotechnologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-78649-5_5

Download citation

  • DOI: https://doi.org/10.1007/978-3-642-78649-5_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-57452-1

  • Online ISBN: 978-3-642-78649-5

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation