酶在乳制品加工中的应用综述

IF 0.8 Q4 NUTRITION & DIETETICS

Current Nutrition & Food Science Pub Date : 2022-02-04 DOI:10.2174/1573401318666220204093121

Akash Kumar, Aarzoo Jangra, Jhilam Pramanik

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引用次数: 1

摘要

酶是蛋白质和生物催化剂。他们负责发起针对特定结果的特定响应。在乳制品工业中使用了大量的酶;凝乳酶和蛋白水解酶。这些酶用于奶酪的凝固和成熟。酶也被用来增加乳制品的营养价值，以缓解营养不良的状态。这篇综述论文集中于

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A Review: Application of Enzymes in Dairy Processing Industry

Enzymes are proteins and bio-catalyst. They are responsible for initiating a specific response to a specific outcome. In the dairy industry numerous enzymes are used; rennet and proteolytic enzymes. These enzymes are used for the coagulation and ripening of cheese. Enzymes are also used to increase the nutritional value of dairy products to alleviate the state of malnutrition. This review paper converges on

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来源期刊

Current Nutrition & Food Science NUTRITION & DIETETICS-

CiteScore

2.00

自引率

0.00%

发文量

144

期刊介绍： Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.