title: Food and feed enzymes.
abstract: Humans have benefited from the unique catalytic properties of enzymes, in particular for food production, for thousands of years. Prominent examples include the production of fermented alcoholic beverages, such as beer and wine, as well as bakery and dairy products. The chapter reviews the historic background of the development of modern enzyme technology and provides an overview of the industrial food and feed enzymes currently available on the world market. The chapter highlights enzyme applications for the improvement of resource efficiency, the biopreservation of food, and the treatment of food intolerances. Further topics address the improvement of food safety and food quality.
authors.affiliation: Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392, Giessen, Germany.
authors.forename: Marco Alexander
authors.initials: MA
authors.lastname: Fraatz
authors.forename: Martin
authors.initials: M
authors.lastname: Rühl
authors.forename: Holger
authors.initials: H
authors.lastname: Zorn
mesh_terms: D000821:Animal Feed; D001709:Biotechnology / Q000379:methods*; D004798:Enzymes / Q000737:chemistry*; D005520:Food Preservatives / Q000138:chemical synthesis*; D005524:Food Technology / Q000379:methods*
chemical_list: D004798:Enzymes; D005520:Food Preservatives