Application of biotechnology for the development of new ingredients

Baensch, J. J. (1995) Application of biotechnology for the development of new ingredients. [Proceedings Paper]

Biotechnology is widely applied in modern food processing. Bio hydrolysis of proteins, using fermentation derived or commercially available enzymes are of increasing importance as new food ingredient in culinary application. Soya sauce is produced in an artisan fashion for hundreds of years and enjoys wide spread acceptance. The use of modern biotechnology and processing makes soya sauce/powder manufacturing in large industrial operation more attractive. The products derived from this processing are used as a base for reaction flavour technology.

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Abstract

Biotechnology is widely applied in modern food processing. Bio hydrolysis of proteins, using fermentation derived or commercially available enzymes are of increasing importance as new food ingredient in culinary application. Soya sauce is produced in an artisan fashion for hundreds of years and enjoys wide spread acceptance. The use of modern biotechnology and processing makes soya sauce/powder manufacturing in large industrial operation more attractive. The products derived from this processing are used as a base for reaction flavour technology.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	biotechnology
AGROVOC Term:	soybeans
AGROVOC Term:	soy sauce
AGROVOC Term:	plant protein
AGROVOC Term:	enzyme technology
AGROVOC Term:	hydrolysis
AGROVOC Term:	microorganisms
AGROVOC Term:	food industry
AGROVOC Term:	ingredients
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Nov 2025 08:28
Last Modified:	18 Nov 2025 08:28
URI:	http://webagris.upm.edu.my/id/eprint/1516

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