Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/12670
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dc.contributor.authorUzuner, Sibeltr
dc.date.accessioned2022-12-14T08:30:10Z-
dc.date.available2022-12-14T08:30:10Z-
dc.date.issued2022-
dc.identifier.urihttps://doi.org/10.1016/B978-0-323-85683-6.00003-X-
dc.identifier.urihttps://hdl.handle.net/11147/12670-
dc.description.abstractSome endogeneous and exogeneous enzymes participate in the brewery and winery technologies. Industrial enzymes provide quantitative advantages (increased juice yields) and qualitative advantages (enhanced extraction and flavor) for processing (shorter maceration, settling, and filtration time). This review aims to explain the flow process of brewing and wine-making, discuss different enzymes used in brewery and wine-making industry. Also, this chapter summarizes the key enzymes used at different stages of wine-making and brewing, and the challenges of the exogeneous, commercial and immobilized enzymes. Finally, the use of immobilized enzymes is presented as a significant strategy to improve catalyst during brewing and wine-making.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBrewing industryen_US
dc.subjectClarificationen_US
dc.subjectEnzymesen_US
dc.subjectLow-caloric beeren_US
dc.titleEnzyme technology in value addition of wine and beer processingen_US
dc.typeBook Parten_US
dc.authorid0000-0003-1050-8206en_US
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.scopus2-s2.0-85142850490en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıtr
dc.relation.publicationValue-Addition in Beverages through Enzyme Technologyen_US
dc.identifier.doi10.1016/B978-0-323-85683-6.00003-X-
dc.relation.isbn978-032385683-6en_US
dc.relation.doi10.1016/C2020-0-03033-1en_US
dc.description.startpage63en_US
dc.description.endpage76en_US
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeBook Part-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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