@misc{Żyła_Krzysztof_Stosowanie_1999,
 author={Żyła, Krzysztof and Kujawski, Maciej},
 volume={45},
 number={2},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.45, 2 (1999)-.},
 howpublished={online},
 year={1999},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Food industry has taken advantage of enzymes as processing aids for more than fifty years.Enzymes, however, still offer an exciting potential for improvements in food processing. Thisreview covers current trends in industrial applications of enzymes in selected branches of foodtechnology. Applications of pectinases and other macerating enzymes in fruit and vegetableprocessing and in wine technology are discussed. Examples of successful enzymes applicationsare given in relation to baking and brewing. Also, details of enzymatic starch conversion areprovided in the production of syrups and ethanol. Finally, applications of milk coagulatingproteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzymeapplications in food industry.},
 type={Text},
 title={Stosowanie preparatów enzymatycznych w wybranych gałęziach przemysłu spożywczego},
 URL={http://www.rcin.org.pl/Content/142803/PDF/POZN271_178174_biotechnologia-1999-no2-zyla.pdf},
 keywords={biotechnology},
}