• Enzyme reduces cheese bitterness
• Fat-like perception enhancer
• Recombinant chymosin as a milk-clotting enzyme
0
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 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 the coagulating enzyme chymosin can make skim milk appear more like 2% milk in color and texture.
|
- I EXECUTIVE SUMMARY
- Perspective
- The Realm of Potential Applications
- Hydrolysis/Synthesis
- Removing Undesirable Compounds
- Baking
- Conclusions
- Methodology and Scope of the Report
- II ANALYSIS OF NEW TECHNOLOGIES
- Fruits and Vegetables
- Vacuum Infusion of Plant Enzyme Maintains Fruit Texture, Mouthfeel
- Lipoxygenase 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
- 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
- Enzymes Could Improve Oat-based Gluten-free Bread Quality
- Xylanase, Glucose Oxidase, Ascorbic Acid Impact Whole Wheat Bread
- Characteristics
- Ultraviolet Light Can Boost Carrots’ Antioxidant Capacity
- Dairy
- 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
- Baking
- Enzymes: Key Formulation Tools for Bakers
- Enzymes Improve Bread Dough Quality
- Enzymatic Method Reduces Acrylamide Levels in Baked and Fried Foods
- Enzymes in Microacqueous Media Hold Potential for Lipid Modification, Flavor Generation
- 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 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
- 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
Share this report
Other tasks Related Markets Technology & E-Commerce Reports Free Alert Me service Receive bi-weekly email alerts on new market research Sign Up Today!
|
