Enzymes in the food industry

Abstract

Enzymes are used in the food industry by making use of plants, animals and
microorganisms. It is used not only in food but also in other industries. By utilizing the
properties of enzymes, improvements in foods, that is, consumption conveniences, can
be achieved. For example, softening the meat, delaying the staling of the bread, ripening
the cheese, making the juices clearer. The purpose of using enzymes in this field is not
only because of the feature, durability and activity of the enzyme, but also to obtain and
price. In this proceeding review we will focus on the utilization of the enzymes in the
food industry.