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|Type:||Artigo de periódico|
|Title:||Potential Applications Of Laccase In The Food Industry|
|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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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