1.1.3.5	nutrition	use of enzyme as processing aid in food industry. No acute or subchronic oral toxicity, mutagenic potential or chromosomal aberration is found according to OECD guidelines	
1.1.3.5	nutrition	effect of enzyme activity on the rheological properties of dough. Oxidation of ferulic acid in presence of enzyme plus a peroxidase purified from wheat germ was most efficient. Mathematical model describing release or consumption of the different reactants	
1.1.3.5	food industry	the enzyme is useful for improving the rheological and bread making properties of flour and the quality of the bread, overview	
1.1.3.5	additional information	the enzyme is a good candidate for bioelectrochemical applications. Electrochemical study of electron transfer reactions and bioelectrocatalysis of glucose oxidation by enzyme HOX immobilized on graphite electrodes