Advances in Enzyme Technology for the Food Industry

Date: March 21, 2013
US$ 240.00
Publisher: Food Technology Intelligence Inc.
Report type: Strategic Report
Delivery: E-mail Delivery (PDF), Online Subscription, Hard Copy Mail Delivery

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Advances in Enzyme Technology for the Food Industry
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A sourcebook on technologies with commercial potential from FOOD TECHNOLOGY INTELLIGENCE, INC.
  • Enzyme reduces cheese bitterness
  • 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.

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.

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 in- hibit 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 devel- opment, 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 the coagulating enzyme chymosin can make skim milk appear more like 2% milk in color and texture.
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


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
Cholesterol Reduction
  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
  Enzymes Could Improve Oat-based Gluten-free Bread Quality
  Xylanase, Glucose Oxidase, Ascorbic Acid Impact Whole Wheat Bread
  Ultraviolet Light Can Boost Carrots’ Antioxidant Capacity
  Enzyme to Reduce Bitterness in Cheese
  High Pressures Increase Cheese Yield
  Optimize Cheese’s Ability to Retain Its Flavor
  Brevibacteria Increase Cheese Flavor
  Use Plasmid Curing To Construct Foodgrade Starter Culture
  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
  Improving Milk Protein Functionality by Treatment with Transglutaminase
  Analyze the Native Form of Plasminogen in Bovine Milk
  Enzymes: Key Formulation Tools for Bakers
  Enzymes Improve Bread Dough Quality
  Enzymatic Method Reduces Acrylamide Levels in Baked and Fried Foods
Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor
Enzymatically Modify Gluten to Improve Its Functional Properties
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 Stability
Generate Antiangiogenic Peptides by the Action of B. polymyxa Protease
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
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