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Uses of Laccases in the Food Industry
Joint Authors
Rodríguez-Couto, Susana
Osma, Johann F.
Toca-Herrera, José L.
Source
Issue
Vol. 2010, Issue 2010 (31 Dec. 2010), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2010-09-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Laccases are an interesting group of multi copper enzymes, which have received much attention of researchers in the last decades due to their ability to oxidise both phenolic and nonphenolic lignin-related compounds as well as highly recalcitrant environmental pollutants.
This makes these biocatalysts very useful for their application in several biotechnological processes, including the food industry.
Thus, laccases hold great potential as food additives in food and beverage processing.
Being energy-saving and biodegradable, laccase-based biocatalysts fit well with the development of highly efficient, sustainable, and eco-friendly industries.
American Psychological Association (APA)
Osma, Johann F.& Toca-Herrera, José L.& Rodríguez-Couto, Susana. 2010. Uses of Laccases in the Food Industry. Enzyme Research،Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-508101
Modern Language Association (MLA)
Osma, Johann F.…[et al.]. Uses of Laccases in the Food Industry. Enzyme Research No. 2010 (2010), pp.1-8.
https://search.emarefa.net/detail/BIM-508101
American Medical Association (AMA)
Osma, Johann F.& Toca-Herrera, José L.& Rodríguez-Couto, Susana. Uses of Laccases in the Food Industry. Enzyme Research. 2010. Vol. 2010, no. 2010, pp.1-8.
https://search.emarefa.net/detail/BIM-508101
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-508101