Results 201 to 210 of about 556,368 (264)
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Stabilization of food dispersions by enzymes
Food & Function, 2014Food dispersions have become essential vehicles to carry and deliver functional ingredients such as bioactive compounds, flavors, antimicrobials, antioxidants, colors and vitamins. Most of these systems are thermodynamically unstable tending to break down over time.
Benjamin, Zeeb +2 more
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Use of enzymes in food processing
Food Biotechnology, 1990(1990). Use of enzymes in food processing. Food Biotechnology: Vol. 4, Proceedings of the International Conference on Biotechnology and Food, pp. 319-328.
Pilnik, W., Voragen, A.G.J.
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Application of enzymes in food processing
Critical Reviews in Food Science and Nutrition, 1996Enzymes offer potential for many exciting applications for the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors such as achievement of optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes. Changing values in society with respect to recombinant
Jennylynd James +2 more
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Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques
Current Opinion in Food Science, 2018There are new enzyme-related techniques emerging to better suit the diverse food processing environments and meet the development of new food products. Novel or improved enzymes including proteases, glycoside hydrolases, lipases and transglutaminases, and so on, with unique properties such as high activity at cold temperatures or thermal stability have
Yi Zhang, Shudong He, Benjamin K Simpson
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Enzymes in Bioconversion and Food Processing
2018Enzymes are biological catalysts that can be found in every living system. It takes part in various reactions and is mainly found in plants, animals, and microorganisms. The introduction of enzymes in the food industries began with the application of chymosin, derived from the calf stomach, for the production of cheese.
Ravindran, Rajeev, Jaiswal, Amit K.
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Enzyme and Microbial Technology, 1981
Abstract In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described.
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Abstract In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described.
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2011
Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant ...
Ramos, Óscar Leandro Silva +1 more
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Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms, do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant ...
Ramos, Óscar Leandro Silva +1 more
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2017
Enzymes exist very widely in natural and processed foods. Industrial production of enzyme used for food processing since 1874, when Christian Hansen, a Danish scientist, obtained rennin (a kind of protease) from calves’ stomachs to apply for cheese preparation (Nielsen et al. 1994).
Young Je Yoo +3 more
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Enzymes exist very widely in natural and processed foods. Industrial production of enzyme used for food processing since 1874, when Christian Hansen, a Danish scientist, obtained rennin (a kind of protease) from calves’ stomachs to apply for cheese preparation (Nielsen et al. 1994).
Young Je Yoo +3 more
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1995
Enzymes play an important role in the food industry in both traditional and novel products. The ancient processes of brewing and cheese-making rely on enzyme activity at various stages of manufacture. In brewing, the malting of grain develops amylase and protease activities, which then act on the starch and protein reserves of the grain during mashing ...
A. J. Taylor, R. M. Leach
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Enzymes play an important role in the food industry in both traditional and novel products. The ancient processes of brewing and cheese-making rely on enzyme activity at various stages of manufacture. In brewing, the malting of grain develops amylase and protease activities, which then act on the starch and protein reserves of the grain during mashing ...
A. J. Taylor, R. M. Leach
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2009
1. Introduction (M. van Oort). 2. GMO and Protein Engineering (X. Liu). 3. Production of Industrial Enzymes (T. Dodge). 4. Asparaginase - an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen). 5. Enzymes in Dairy Product Manufacture (B. Law). 6. Enzymes in Bread Making (M. van Oort). 7. Enzymes
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1. Introduction (M. van Oort). 2. GMO and Protein Engineering (X. Liu). 3. Production of Industrial Enzymes (T. Dodge). 4. Asparaginase - an enzyme for acrylamide reduction in food products (B. Kornbrust, M. A. Stringer, N. K. Lange, H.V. Hendriksen). 5. Enzymes in Dairy Product Manufacture (B. Law). 6. Enzymes in Bread Making (M. van Oort). 7. Enzymes
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