Food Biotechnology: Enzymes and Protein Sources

In course

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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

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Ontological neighbourhood

Chemistry

Biochemistry: Carbohydrates, Lipids

Chemical reactions: Catalysis

Biology

Cell biology: Metabolism

Physiology: Nutrition

Anatomy: Topics in anatomy

Health sciences

Gastroenterology: Gastrointestinal disease

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