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Performance Enzymes for Food Ingredients at the BIO World Congress—Enabling Biotechnologies and Supporting Capabilities Join in a Model for Successful Commercialization of Food Ingredients

机译：在BIO世界大会上食品成分的性能酶-启用生物技术和支持能力加入了食品成分成功商业化的模型

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期刊名称 Industrial Biotechnology
作者
Vincent J. Sewalt;
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作者单位

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年(卷),期 -1(13),5
年度 -1
页码 219–220
总页数 2
原文格式 PDF
正文语种
中图分类生物学;
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专利

1. Performance Enzymes for Food Ingredients at the BIO World Congress—Enabling Biotechnologies and Supporting Capabilities Join in a Model for Successful Commercialization of Food Ingredients [J] . Vincent J. Sewalt Industrial Biotechnology . 2017,第5期

机译：生物世界大会上的食品成分的性能酶 - 使能生物技术和支持能力加入了成功商业化成分的模型
2. DSM supports the next generation of food ingredients, enzymes, proteins and nutraceuticals with BioSolutions platform [J] . Innovations in food technology . 2012,第54期

机译：帝斯曼通过BioSolutions平台支持下一代食品成分，酶，蛋白质和营养保健品
3. Allergy assessment of foods or ingredients derived from biotechnology, gene-modified organisms, or novel foods [J] . Poulsen LK Molecular Nutrition and Food Research . 2004,第6期

机译：对源自生物技术，基因改造生物或新食品的食物或成分的过敏评估
4. ENZYMES IN THE PRODUCTION OF FUNCTIONAL FOOD INGREDIENTS— THE ARABINOXYLAN CASE [C] . Jan A. Delcour, Willem F. Broekaert, Christophe M. Courtin, International Conference of Gluten-Free Cereal Products and Beverages . 2009

机译：在生产功能性食品成分的酶 - 阿拉伯毒蛇蛋白
5. Feasibility of using polyclonal antibodies in an enzyme-linked immunosorbent assay (ELISA) to estimate bacterial spore populations in raw foods or food ingredients. [D] . Chang, Yun Hee. 1992

机译：在酶联免疫吸附测定（ELISA）中使用多克隆抗体评估生食或食品成分中细菌孢子种群的可行性。
6. Determination of Total Soy Isoflavones in Dietary Supplements Supplement Ingredients and Soy Foods by High-Performance Liquid Chromatography with Ultraviolet Detection: Collaborative Study [O] . Mark W. Collison -1

机译：高效液相色谱-紫外检测法测定膳食补充剂补充剂成分和大豆食品中总大豆异黄酮的含量：协同研究
7. Performance Enzymes for Food Ingredients at the BIO World Congress—Enabling Biotechnologies and Supporting Capabilities Join in a Model for Successful Commercialization of Food Ingredients [O] . Vincent J. Sewalt 2017

机译：生物世界大会的食品成分的性能酶 - 使能生物技术和支持能力加入成功商业化成分的模型

Performance Enzymes for Food Ingredients at the BIO World Congress—Enabling Biotechnologies and Supporting Capabilities Join in a Model for Successful Commercialization of Food Ingredients

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