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Effects of electrotechnologies on enzymes in foods and food model systems
Current Opinion in Food Science, 2020Electrotechnologies gained increased popularity as non-thermal processing of foods as they offer many advantages over conventional thermal processing. These technologies effectively inactivate microorganisms, enhance the processing efficacy at lower treatment intensity (e.g.
Deni Kostelac +4 more
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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.
Amit K. Jaiswal, Rajeev Ravindran
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Applying food enzymes in the kitchen
International Journal of Gastronomy and Food Science, 2020Abstract Enzymes can improve or modify the functional and sensory properties of food and food components. The use of enzymes in traditional foods like beer, cheese or fermented food preparations is an age-old process. However, with the advancements of biotechnology over the years, enzymes have taken a major role in food processing and production ...
Laura Perezábad +7 more
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Applications of Enzymes in Food
1992World markets for enzymes amount to several hundred million U.S. dollars annually and usuage is dominated by the food industry, which in the early 1980s accounted for about two-thirds of the total sales value, most of the rest being accounted for by detergents.
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1981
The wealth of knowledge now available on enzymes, and especially on immobilised enzymes, should allow many novel solutions to analytical problems involving substrates, activators or inhibitors of these enzymes. Enzymes have high specificity in most cases and work rapidly at moderate temperatures and pH values.
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The wealth of knowledge now available on enzymes, and especially on immobilised enzymes, should allow many novel solutions to analytical problems involving substrates, activators or inhibitors of these enzymes. Enzymes have high specificity in most cases and work rapidly at moderate temperatures and pH values.
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2011
Food-grade enzymes are commonly used in food processing (including preservation), as well as in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from culturable microorganisms, or from plants and mammalian tissues, do not possess sufficient purity and are often not well adapted to the strict conditions used ...
O.S. Ramos, F.X. Malcata
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Food-grade enzymes are commonly used in food processing (including preservation), as well as in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from culturable microorganisms, or from plants and mammalian tissues, do not possess sufficient purity and are often not well adapted to the strict conditions used ...
O.S. Ramos, F.X. Malcata
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Enzymes in the forefront of food and feed industries
Food Biotechnology, 1989Abstract Life itself is based on thousands of enzymes. Applications of enzymes for treatment of food were first developed long before any knowledge about the nature and functions of these biocatalysts was available. Contemporary molecular biology, biochemistry, microbiology and biotechnology now offer efficient tools for development and control of ...
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The enzyme at the end of the food chain
Nature, 1997Whenever biomass is degraded, and oxygen runs out, the methanogenic bacteria appear and make profuse amounts of methane. The structure of the enzyme that produces it, methyl-coenzyme M reductase, has now been worked out. The structure of the nickel centre and its interaction with substrates reveal the mechanism of one of the few organometallic ...
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Enzyme-assisted food processing
2011Enzymes, as biological catalysts, have been used extensively as processing aids in the food industry for the past several decades. They help to achieve desired attributes such as texture, color, flavor, and other important qualities of food materials, thus enabling raw materials and ingredients to be transformed into finished products.
Benjamin K. Simpson +2 more
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