Lysozyme is a natural antimicrobial agent that is effective against many
food spoilage and pathogenic microorganisms by disintegrating their cell walls.
Immobilization of lysozyme has attractive applications for use in the food
industry: (1) The enzyme could be readily separated from treated foods and
beverages and re-used while the foods...
The possible effect of oxidation [processing with or without sulfur dioxide
(±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining
agents on flux, and on juice color, composition and stability was investigated. White
Riesling juice was ultrafiltered with a Romicon system operated with a nominal
molecular weight cut-off...