1. Market Research
  2. > Biotechnology
  3. > Biopharmaceutical Market Trends
  4. > Advances in Enzyme Technology for the Food Industry

Advances in Enzyme Technology for the Food Industry

  • July 2014
  • -
  • Food Tech. Intelligence

Food Technology Intelligence, Inc. 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.

- 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.

Table Of Contents

Advances in Enzyme Technology for the Food Industry
Advances in Enzyme Technology for the Food Industry
CONTENTS
1. Executive Summary
Perspective
The Realm of Potential Applications
Hydrolysis/Synthesis
Removing Undesirable Compounds
Baking
Conclusions
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
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
Agriculture
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 Proteincontaining
Products
Cascading Enzymes Transform Cellulose into Starch
Aqueous Enzymatic Extraction of Corn Oil from Corn Germ Achieves 90% Yield
Dairy
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
Baking
Enzymes: Key Formulation Tools for Bakers
Enzymes Could Improve Oat-based Gluten-free Bread Quality
Xylanase, Glucose Oxidase, Ascorbic Acid Impact Whole Wheat Bread
Characteristics
Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor
Generation
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
Packaging
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
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
Alcoholic Beverages
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 Processsed Foods

3. Patents

View This Report »

Get Industry Insights. Simply.

  • Latest reports & slideshows with insights from top research analysts
  • 24 Million searchable statistics with tables, figures & datasets
  • More than 10,000 trusted sources
24/7 Customer Support

Talk to Veronica

+1 718 514 2762

Purchase Reports From Reputable Market Research Publishers
Molecular Biology Enzymes and Kits & Reagents Market by Product, Application, End User - Trends & Global Forecasts to 2021

Molecular Biology Enzymes and Kits & Reagents Market by Product, Application, End User - Trends & Global Forecasts to 2021

  • $ 5650
  • Industry report
  • September 2016
  • by MarketsandMarkets

The molecular biology enzymes and kits & reagents market is projected to reach USD 12.69 billion by 2021 from USD 5.77 billion in 2016, growing at a CAGR of 17.1% during the forecast period of 2016 to ...

Global Food Enzyme Market

Global Food Enzyme Market

  • $ 4250
  • Industry report
  • October 2016
  • by Mordor Intelligence LLP

The growing demand for processed foods and increasing health consciousness in the people is driving the food & beverages industry which inturn is driving the food enzymes market. Food enzymes are a majo ...

North America Industrial Enzymes Market - Growth, Trends, and Forecasts (2016-2021)

North America Industrial Enzymes Market - Growth, Trends, and Forecasts (2016-2021)

  • $ 3850
  • Industry report
  • September 2016
  • by Mordor Intelligence LLP

The North American industrial enzymes market was valued at USD XX.XX million in  2016 and is projected to reach USD XX.XX million by 2021 at a CAGR of XX.XX% during the forecast period from 2016 to 2021. ...


ref:plp2014

Reportlinker.com © Copyright 2016. All rights reserved.

ReportLinker simplifies how Analysts and Decision Makers get industry data for their business.