Advances in Enzyme Technology for the food industry
Food Technology Intelligence, Inc., publisher of the international monthly newsletter Emerging Food R&D Report, offers a revised and updated in-depth report analyzing several new developments in enzyme research. The report will give you a first-hand look at many commercially-viable enzymatic-based processes that have practical food applications. Many of these technologies are available for licensing from their developers; in other cases, scientists are seeking industrial support to help commercialize them in the near term.
Why all the interest in enzymes? New advances in enzymatic processing hold even more significant potential for the food industry. For example, biocatalysis, the use of enzymes to cause precise modifications of substances, has several advantages over alternative chemical processing.
Enzymes operate under mild reactions and afford high specificity, yielding purer products than those that are the result of chemical synthesis. Biocatalysis often affects natural flavors and colors less than nonenzymatic processes do. Of course, foods often contain naturally occurring enzymes that cause the foods to degrade. It may be possible to develop ingredients that inhibit his enzymatic activity and improve shelf life and other sensory qualities of a product.
Table of contents
The Realm of Potential Applications
Removing Undesirable Compounds
Methodology and Scope of the Report
2. Analysis of New Technologies
Fruits and Vegetables
Vacuum Infusion of Plant Enzyme Maintains Fruit Texture, Mouthfeel
Lipooxygenase May Be More Appropriate for Some Vegetable Blanching
Microbe Enables Enzymes to Extend Produce Ripening Time
Use Enzymes To Cut Cholesterol Content of Foods
Microbial Enzymes Reduce Cholesterol Content of Beef Fat
Low- or Noncaloric Carbohydrate Polymers from Beet or Cane Sugar
Enzymes Extract Proteins from Rice Bran Efficiently
Rice Breeding Gets Marker Assistance
Enzymes Convert Corn Fiber to Xylitol
Enzymatic Hydrolysis Makes Corn Gluten Meal More Soluble
Enzymatic Phosphorylation to Extend Solubility of Soy Proteins
Enzymes Could Improve Oat-based Gluten-free Bread Quality
Xylanase, Glucose Oxidase, Ascorbic Acid Impact Whole Wheat Bread
Ultraviolet Light Can Boost Carrots’ Antioxidant Capacity
Enzyme to Reduce Bitterness in Cheese
High Pressures Increase Cheese Yield
Optimize Cheese’s Ability to Retain Its Flavor
Brevibacteria Increase Cheese Flavor
Use Plasmid Curing To Construct Foodgrade Starter Culture
Increase Cheese Yield Using Recombinant Chymosin as a Milk-clotting Enzyme
Peptides Control Emulsion Strength, Stability
Fat-like Perception Enhancer
Coagulating Enzyme Improves Appearance of Skim Milk
Improving Milk Protein Functionality by Treatment with Transglutaminase
Analyze the Native Form of Plasminogen in Bovine Milk
Enzymes: Key Formulation Tools for Bakers
Enzymes Improve Bread Dough Quality
Enzymatic Method Reduces Acrylamide Levels in Baked and Fried Foods
Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor
Enzymatically Modify Gluten to Improve Its Functional Properties
Genetically Engineer an Industrially Useful Fungal Lipase
Apply Enzymes and Glycobiology to Product Development
Enzymatic Route to Flavors Is Alternative to Acid Hydrolysis
Investigations of Extremophiles May Lead to Highly Stable Enzymes
Enzymatic Treatment Forms Resistant Starch from Rice
Novel Enzyme Immobilization Technique Uses Energy-curable Materials for Bioactive
Combine Beneficial Bacteria, Bacteriophages to Fight Microbes on Produce
Use Gelatin Hydrolysate as a Natural Ice Modulator
High Hydrostatic Pressure Enhances Resistance to Thermal Denaturation, Improves
Generate Antiangiogenic Peptides by the Action of B. polymyxa Protease
Enzyme Processes Are Focus of Responsible Production Technologies
Proteases Could Be Sourced from Sea Cucumber
Enzyme-based Edible Film May Inhibit Bacteria in Refrigerated Foods
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