Lecture

Food Biotechnology: Enzymes and Protein Sources

In course

Cupidatat ad occaecat duis in aliquip excepteur enim pariatur qui cupidatat eiusmod. Eu culpa pariatur dolor est minim in ea. Voluptate id ullamco velit esse ex anim proident id. Esse anim non occaecat nostrud anim.

Description

This lecture explores the use of enzymes in food processing, focusing on the breakdown of lactose by Tolerase L and the digestion of gluten by Tolerase G. It delves into the production of fructo-oligosaccharides and the application of lipases and xylanases in various food industries. Additionally, it discusses the importance of protein sources, comparing animal and plant proteins in daily diets and their environmental impact.

Official source

https://mediaspace.epfl.ch/media/0_bp3qhbxu

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Ontological neighbourhood

Chemistry

Biochemistry: Carbohydrates, Lipids

Chemical reactions: Catalysis

Biology

Cell biology: Metabolism

Physiology: Nutrition

Anatomy: Topics in anatomy

Health sciences

Gastroenterology: Gastrointestinal disease

Related lectures (109)

Graph Chatbot

Chat with Graph Search

Ask any question about EPFL courses, lectures, exercises, research, news, etc. or try the example questions below.

DISCLAIMER: The Graph Chatbot is not programmed to provide explicit or categorical answers to your questions. Rather, it transforms your questions into API requests that are distributed across the various IT services officially administered by EPFL. Its purpose is solely to collect and recommend relevant references to content that you can explore to help you answer your questions.