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|Title:||Enzyme Kinetics Modeling as a Tool to Optimize Food Industry: A Pragmatic Approach Based on Amylolytic Enzymes||Authors:||Galanakis, Charis M.
|Keywords:||Michaelis–Menten;Monte Carlo;Multienzyme kinetics;Αmylases;Εmpirical models;Νeural networks||Category:||Environmental Biotechnology||Field:||Engineering and Technology||Issue Date:||15-Oct-2015||Publisher:||Taylor and Francis Inc.||Source:||Critical Reviews in Food Science and Nutrition Volume 55, Issue 12, 15 October 2015, Pages 1758-1770||metadata.dc.doi:||10.1080/10408398.2012.725112||Abstract:||Modeling is an important tool in the food industry since it is able to simplify explanation of phenomena and optimize processes that cover a broad field from manufacture to byproducts treatment. The goal of the current article is to explore the development of enzyme kinetic models and their evolution over the last decades. For this reason, corresponding simulations were classified in deterministic, empirical, and stochastic models, prior investigating limitations, corrections, and industrial applications in each case. The ultimate goal is to provide an answer to a major problem: how can we develop an intermediate complexity model that achieves satisfactorily representation of the main phenomena with a limited number of parameters?||URI:||http://ktisis.cut.ac.cy/handle/10488/9400||ISSN:||10408398||Rights:||© 2015, Copyright © Taylor & Francis Group, LLC||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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