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- W4386981595 abstract "The application of enzymes improves the quality of processed foods, which enhances their flavor and nutritional content. As enzymes have a significant part in the processing of food as well as in assisting to reduce energy consumption, improve product biodegradability, and replace hazardous, chemical-based procedures with safer, more environmentally friendly ones. They are employed in the biological process as activators to strengthen most chemical processes necessary to maintain and sustain life in organisms. Microorganisms are regarded as favorable sources for industrial enzymes due to their simple availability and rapid multiplication rate. Several companies, including those in the food and dairy sectors, have recently increased their usage of microbial enzymes to speed up processing and use less energy. The microbial enzymes utilized in the food industry are tannase, α-amylase, inulinase, Xylanase, Phytase, transglutaminase, and lipase. Microbial enzymes have been widely employed in the food business to improve food diversity, quality, and variety. The production of large quantities of regulated enzymes from microorganisms is always favored over other sources since it is quicker and less expensive. This chapter includes various microbial enzymes used in the food industry and their biotechnological application." @default.
- W4386981595 created "2023-09-24" @default.
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- W4386981595 date "2023-01-01" @default.
- W4386981595 modified "2023-10-18" @default.
- W4386981595 title "Applications of Microbial Enzymes in the Food Industry" @default.
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- W4386981595 doi "https://doi.org/10.1007/978-981-99-4784-3_9" @default.
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