Results 261 to 270 of about 499,320 (297)
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2017
This chapter sketches the main research trends concerning the functionalities of enzymes as food additives. In the past years full swing has been given to the role of enzymes to control aspects like texture, freshness, tenderness, flavor, and odor in a variety of food sectors like dairy, bread, meat, oleochemistry, or brewing.
F.J. Deive, M.A. Sanromán
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This chapter sketches the main research trends concerning the functionalities of enzymes as food additives. In the past years full swing has been given to the role of enzymes to control aspects like texture, freshness, tenderness, flavor, and odor in a variety of food sectors like dairy, bread, meat, oleochemistry, or brewing.
F.J. Deive, M.A. Sanromán
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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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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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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).
Yong Hwan Kim +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).
Yong Hwan Kim +3 more
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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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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 ...
R. M. Leach, A. J. Taylor
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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 ...
R. M. Leach, A. J. Taylor
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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.
Jochen Weiss +2 more
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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
Barry A. Law, Robert J. Whitehurst
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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
Barry A. Law, Robert J. Whitehurst
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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
Benjamin K. Simpson +2 more
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Nutrition & Food Science, 1973
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese ...
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Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognised as such, have played an essential part in some food processes, notably the making of cheese ...
openaire +2 more sources