Current progress and prospects of enzyme technologies in future foods

Autor:	Song Liu, Jianghua Li, Cuiping Pang, Guocheng Du, Guoqiang Zhang, Jingwen Zhou, Xinxin Yin
Rok vydání:	2020
Předmět:	Food industry business.industry Food texture digestive oral and skin physiology Food processing Food microbiology Biochemical engineering business ComputingMilieux_MISCELLANEOUS
Zdroj:	Systems Microbiology and Biomanufacturing. 1:24-32
ISSN:	2662-7663 2662-7655
DOI:	10.1007/s43393-020-00008-6
Popis:	Enzyme technologies are widely used in the food industry due to their advantages of high efficiency, specificity, and safety. Recently, “future foods” is emerging as a new research hotspot with healthier foods that are more nutritious, delicious, and sustainable; however, these foods still have problems with texture, nutrition, and flavor. Advances in enzyme technology have enabled the development of new tools and approaches to better manipulate food textures and nutritional aspects. In this review, we summarize enzyme technology applications in future food production, focusing on food texture, safety, and flavors. Furthermore, we discuss the prospects of enzyme-based technologies for future food production, including the modification of enzyme activities, the development of suitable food-grade hosts for enzyme production, and the optimization synergistic multi-enzyme systems.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::24437b6c851d86a793b40b12c1abd48d https://doi.org/10.1007/s43393-020-00008-6 Zobrazit plný text záznamu