Starch-Processing Enzymes

bookPart
Maarel, M.J.E.C. van der
Topics









Amylases in baked goods, bread and cakeB. licheniformis amylase and higher temperature stabilityGlucose isomerase and high fructose syrup productionIndustrial starch processing stepsMaltose into isomaltooligosaccharides (IMO) using specific α-glucosidasesStarch and starch-active enzymesStarch hydrolysis - converting starch into productsStarch processing - gelatinization, liquefaction and saccharificationStarch-active enzymes designated as glucanotransferasesStarch-processing enzymes
TNO Identifier
533046
Repository link
https://resolver.tno.nl/uuid:ce5253f6-7bcc-4db0-9231-c0cf700b6b11
ISBN
9781444309935
9781405183666
Publisher
Wiley Blackwell
Source title
Enzymes in Food Technology
Editor(s)
Whitehurst, R.J.
Oort, M. van
Place of publication
Chichester
Pages
320-331
Files
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