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Novel Enzyme Technology for Food Applications Reviews the Latest Advanced Methods to Develop Specific Enzymes.



DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c66035) has announced the addition of "Novel Enzyme Technology For Food Applications" to their offering.

Novel enzyme technology for food applications

- Reviews the latest advanced methods to develop specific enzymes

- Discusses ways of producing higher quality food products

- Explores the improvement and production of enzymes

- Analyses enzyme technology for specific food applications

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.

Part 1 discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part 2 discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.

Novel enzyme technology for food applications will be a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

Contents:

PART 1 PRINCIPLES OF INDUSTRIAL ENZYME TECHNOLOGY

Discovering new industrial enzymes for food applications

T Schafer, Novozymes A/S, Denmark

Introduction. Where to screen for new enzymes. How to screen for new enzymes. Summary: which option to choose? References.

Improving enzyme performance in food applications

R Machielsen and S Dijkhuizen, Wageningen University It is based in the Dutch city of Wageningen. Wageningen University
Wageningen University was established in 1918 and was the successor of the Agricultural School founded in 1876.
, The Netherlands, T Kaper and L Looger, Carnegie Institution of Washington The introduction to this article may be too long. Please help improve the introduction by moving some material from it into the body of the article according to the suggestions at , USA and J van der Oost, Wageningen University, The Netherlands

Introduction. Evolution in the laboratory. Examples of improving enzyme stability and functionality by laboratory evolution. Rational and computational protein engineering. Examples of improving enzyme stability and functionality by rational protein engineering. Examples of combined laboratory evolution and computational design. Summary and future trends. Sources of further information and advice. References.

Industrial enzyme production for food applications

C Hjort, Novoenzymes A/S, Denmark

Introduction. Traditional sources and processes for industrial enzyme production. Design of expression systems for industrial enzyme production. Development of an enzyme production process. Future trends. Sources of further information and advice. References.

Immobilized enzyme immobilized enzyme An enzyme fixed by physical or chemical means to a solid support–eg, a bead or gel to confine a reaction of interest to a particular site  technology for food applications

M K Walsh, Utah State University Utah State University, mainly at Logan; coeducational; land-grant and state supported; chartered 1888, opened 1890. It publishes Utah Science, Western Historical Quarterly, and Western American Literary Journal. , USA

Introduction. Immobilised enzyme technology for modification of acylglycerols. Immobilised enzyme technology for modification of carbohydrates. Immobilised enzyme technology for protein modification. Immobilised enzyme technology for production of flavor compounds. Future trends. References.

Consumer attitudes towards novel enzyme technologies in food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes.  

H Sondergaard, K Grunert and J Scholderer, Aarhus School of Business History
On September 15 2004, Aarhus School of Business (ASB) celebrated its 65th anniversary.

However, ASB's predecessor, The Jutland Business School (Den Jyske Handelshøjskole, DJH), has a somewhat more extensive history.
, Denmark

Introduction. How consumers form attitudes to new food production technologies. Studies of consumer attitudes to enzyme technologies. Implications of consumer attitudes to enzyme technologies. Future trends. Sources of further information and advice. Acknowledgements. References.

PART 2 NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS

Using cross-linking enzymes to improve textural and other properties of food

J Buchert, E Selinheimo, K Kruus, M-L M-L Main Lobe  Mattinen, R Lantto and K Autio, VTT VTT Technical Research Centre of Finland
VTT Valtion Teknillinen Tutkimuskeskus (Finnish: Technical Research Centre of Finland)
VTT Vélo Tout Terrain (French: mountain bike; aka ATB or MTB) 
, Finland

Introduction. Types of cross-linking enzymes. Using cross-linking enzymes in baking and pasta manufacture. Using cross-linking enzymes in meat and fish processing In fishing industry, fish processing or fish products industry refers to processing fish delivered by fisheries, which are the supplier of the fish products industry. . Using cross-linking enzymes in dairy applications. Other applications of cross-linking enzymes in food manufacture. Analysing the chemistry of cross-links formed by enzymes. Effect of biopolymer bi·o·pol·y·mer
n.
A macromolecule, such as a protein or nucleic acid, that is formed in a living organism.



biopolymer

any protein or nucleic acid produced by a living organism.
 cross-linking on nutritional properties of food. Summary and future trends. References.

Enzymatically-modified whey protein whey protein,
n soluble protein found in milk whey that has been clotted by rennin, examples of which include alpha-lactalbumin, lactoglobulin, and lactoferrin.
 and other protein-based fat replacers

J Leman, University of Warmia and Mazury in Olsztyn Coordinates:  The University of Warmia and Mazury in Olsztyn was established on September 1, 1999 on the basis of Agricultural Academy, Teacher's College and Theological Institute. , Poland

Introduction. Enhancing the fat mimicking properties of proteins. Applications in low-fat foods. Future trends. References.

Enzymatic production of bioactive bi·o·ac·tive
adj.
Of or relating to a substance that has an effect on living tissue.



bioactive

having an effect on or eliciting a response from living tissue.
 peptides from milk and whey proteins

P Ortiz-Chao and P Jauregi, The University of Reading, UK

Introduction. Milk protein-derived bioactive peptides. Enzymatic production of bioactive peptides from milk and whey proteins. Future trends. Sources of further information and advice. References.

Production of flavours, flavour enhancers and other protein-based speciality products

Applications of cold adapted proteases in the food industry

Health-functional carbohydrates: properties and enzymatic manufacture

Flavourings and other value added Value Added

The enhancement a company gives its product or service before offering the product to customers.

Notes:
This can either increase the products price or value.
 products from sucrose

Production of novel lipids with functional health benefits

The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids

For more information visit http://www.researchandmarkets.com/reports/c66035
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Publication:Business Wire
Date:Aug 17, 2007
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