Advances in Enzyme Technology for the Food Industry
Book/report
Highlights
Canning technique uses enzyme to keep cooked vegetables crispy
Enzymes cut cholesterol content of foods
Maize enzymes digest insoluble plant products
Enzymes find use as bromate substitutes
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.
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.
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 canning process that uses lower-than-normal cooking temperatures, a brief holding period and naturally-occurring plant tissue enzyme, pectin methylesterase, to reverse the softening effects of cooking. Look to apply this technique to many canned vegetables. Licenses are available.
Aprocess 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.
Three enzymes have been isolated from maize that digest insoluble plant products composed of complex xylans, feraxan or ferulated arabinoxylan. Applications include biomass degradation and modification of insoluble plant products to soluble substances.
Available for licensing.
Blends of enzymes are finding growing use as bromate substitutes in baking applications. Companies are starting to market these enzymes and are looking to work with others to tailor them to specific applications. 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.
Highlights
Canning technique uses enzyme to keep cooked vegetables crispy
Enzymes cut cholesterol content of foods
Maize enzymes digest insoluble plant products
Enzymes find use as bromate substitutes
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.
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.
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 canning process that uses lower-than-normal cooking temperatures, a brief holding period and naturally-occurring plant tissue enzyme, pectin methylesterase, to reverse the softening effects of cooking. Look to apply this technique to many canned vegetables. Licenses are available.
Aprocess 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.
Three enzymes have been isolated from maize that digest insoluble plant products composed of complex xylans, feraxan or ferulated arabinoxylan. Applications include biomass degradation and modification of insoluble plant products to soluble substances.
Available for licensing.
Blends of enzymes are finding growing use as bromate substitutes in baking applications. Companies are starting to market these enzymes and are looking to work with others to tailor them to specific applications. 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.
Contents
Executive SummaryExecutive Summary
Perspective
The Realm of Potential Applications
Hydrolysis/Synthesis
Removing Undesirable Compounds
Baking
Conclusions
Methodology and Scope of Report
Analysis of New Technologies
Fruits and Vegetables
Food-canning Technique Uses Enzyme To Keep Cooked Vegetables Crispy
Control Enzymes To Improve Vegetable Flavor, Quality
Vacuum Infusion of Plant Enzyme Maintains Fruit Texture, Mouthfeel
Lipooxygenase May Be More Appropriate for Some Vegetable Blanching
Cholesterol Reduction
Use Enzymes To Cut Cholesterol Content of Foods
Microbial Enzymes Reduce Cholesterol Content of Beef Fat
Sweeteners
Low- or Noncaloric Carbohydrate Polymers from Beet or Cane Sugar
Enzyme Synthesizes Artificial Sweeteners
Agriculture
Enzymes Extract Proteins from Rice Bran Efficiently
Rice Breeding Gets Marker Assistance
Apply Starch-modifying Amylomaltases
Maize Enzymes
Enzymes Convert Corn Fiber to Xylitol
Enhance Cyclodextrin Production by Using Debranching Enzymes
Enzymatic Hydrolysis Makes Corn Gluten Meal More Soluble
Using Enzymes To Improve Whey Protein Gelation
Oats as Lipase Bioreactors
Enzymatic Phosphorylation to Extend Solubility of Soy Proteins
Cocoa Butter Substitute from Cottonwood and Olive Oils
Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor
Generation
Filtering Inhibits Enzymatic Browning in Juices
Dairy
Enzyme to Reduce Bitterness in Cheese
High Pressures Increase Cheese Yield
Optimize Cheese’s Ability to Retain Its Flavor
Brevibacteria Increase Cheese Flavor
Investigate New Uses for Lactose
Use Plasmid Curing To Construct Foodgrade Starter Culture
Enzymatic Hydrolysis of Low-phenylanine Skim Milk Powder
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
Baking
Enzymes: Key Formulation Tools for Bakers
Enzymes Substitute for Bromate
Enzyme Mix Slows Staling of Baked Goods
Enzymes Improve Bread Dough Quality
Enzymatically Modify Gluten to Improve Its Functional Properties
Proteolytic Enzymes Limited as Predictors of Beef, Pork Quality
Use Enzymes to Catalyze Synthesis of Low-calorie Triglycerides
Tapping Marine Enzymes for Use in Products
Genetically Engineer an Industrially-useful Fungal Lipase
Apply Enzymes and Glycobiology to Product Development
Enzymatic Route to Flavors Is Alternative to Acid Hydrolysis
Cyclodextrins Optimize Renaturing of Enzymes
Enzymes Improve Juice Yields
Investigations of Extremophiles May Lead to Highly Stable Enzymes
Novel Enzyme Infusion Technique Uses Positive Pressure
Infrared Dry Blanching Offers Alternative to Steam, Water or Microwave Blanching
Enzymatic Treatment Form Resistant Starch from Rice
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