- Fat-like perception enhancer
- Recombinant chymosin as a milk-clotting enzyme
On almost a daily basis, new developments such as these in the field of enzymology are emerging from research labs around the world. As you know, enzymes are used in foods and beverages to improve processing efficiency and the quality of finished products. But enzymes have a greater potential.
The 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 this enzymatic activity and improve shelf life and other sensory qualities of a product.
An Opportunity To Learn
Now you have an opportunity to learn more about several enzyme-based technologies under development at universities, companies and government research labs that will help you advance your company’s own work in the field. This report reviews key processes and highlights significant data, including the potential applications for each process, its status of development, and when it will be commercially available.
You’ll also learn how to take advantage of these technologies, either through licensing or other collaborative arrangements, so that you can use them commercially before your competitors do.
Learn about several developments, including:
- A process that uses cholesterol reductase to cut the cholesterol content of products. The enzyme reacts with cholesterol and converts it to coprostanol, a sterol that passes through the body when consumed. Industrial support is sought.
- The use of enzymes in microaqueous media holds potential for liquid modification.
Advances in Enzyme Technology for the Food Industry will enable you to track important developments in applied enzyme research. This report will help you establish key contacts with researchers and learn about projects that will help you and your company stay competitive. Return your completed order form today.
- 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
- Manipulate Enzymatic Browning to Enhance the Aroma of Apple Juice
- Myrosinase May Greatly Improve the Health Impact of Frozen Broccoli
- Growers Can Boost Benefits of Broccoli and Tomatoes
- 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
- Ultraviolet Light Can Boost Carrots’ Antioxidant Capacity
- Enzymatic Deamidation Reduce Flavor Binding Problems in High Protein-containing Products
- Cascading Enzymes Transform Cellulose into Starch
- Aqueous Enzymatic Extraction of Corn Oil from Corn Germ Achieves 90% Yield
- Enzyme to Reduce Bitterness in Cheese
- Optimize Cheese’s Ability to Retain Its Flavor
- Increase Cheese Yield Using Recombinant Chymosin as a Milk-clotting Enzyme
- Peptides Control Emulsion Strength, Stability
- Fat-like Perception Enhancer
- Improving Milk Protein Functionality by Treatment with Transglutaminase
- Enzymes: Key Formulation Tools for Bakers
- Enzymes Could Improve Oat-based Gluten-free Bread Quality
- Xylanase, Glucose Oxidase, Ascorbic Acid Impact Whole Wheat Bread
Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor
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
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
Debranched Corn Starch Can Replace Sugar as Breakfast Cereal Coating
Develop Simple, Reliable Biosensor for Determining Glucose Levels in
Antibrowning Treatment Reduces Browning in Apples Caused by Calcium, UV Light
Competitive ELISA for Quantitative Detection of Surimi
Enzyme-linked Immunosorbent Assay Detects Pistachio Residues in Processed Foods