Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/101660
Type: Artigo de periódico
Title: Potential Applications Of Laccase In The Food Industry
Author: Minussi R.C.
Pastore G.M.
Duran N.
Abstract: Laccase is a widely studied enzyme because of its potential use in several areas such as textile, paper and pulp industries. This review presents the potential application of this enzyme in the food industry. Laccase can be used in bioremediation, beverage (wine, fruit juice and beer) processing, ascorbic acid determination, sugar beet pectin gelation, baking, and as biosensor and to improve food sensory parameters. Laccase could increase productivity, efficiency and quality of food products without a costly investment and has the advantage of being a mild technology. © 2002 Published by Elsevier Science Ltd.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/S0924-2244(02)00155-3
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-0036625392&partnerID=40&md5=45dbce621fc69c767e94f952babd2ab2
Date Issue: 2002
Appears in Collections:Unicamp - Artigos e Outros Documentos

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