Teacher
|
ESTI Marco
(syllabus)
Introduction– enzyme global market; regulations of food enzymes; enzyme types and origin Enzyme immobilization– immobilization methods; enzyme reactors Enzymes for food industry – general aspects of enzyme use in food industry. Principal enzymes used in food processing: catalyzed reactions, biological origin. Technological application in the industry of baked products, dairy, wine, beer, fruit derivatives, mono-polysaccharides
(reference books)
- Lecture notes - A. FERSHT, Struttura e meccanismi degli enzimi, Zanichelli ed.; - N.C. PRICE & L.STEVENS, Fundamental of enzymology, Oxford Sci. Publ.; - T. GODFREY & S. WEST, Industrial Enzymology, 1996; - NAGODAWITHANA T., REED G., Enzymes in food processing, Acad. Press, San Diego, 1993. - PAGANI S., DURANTI N., Enzimologia: dai fondamenti alle applicazioni, Piccin, Padova, 1998.
|