Biocatalysis for Tasty Food
A special issue of Catalysts (ISSN 2073-4344). This special issue belongs to the section "Biocatalysis".
Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 6683

Special Issue Editors
Interests: microbial genetics and biotechnology; Bacillus subtilis; sustainable fermentations
Special Issue Information
Dear Colleagues,
The production of new flavor enhancers and aroma compounds is a topic of paramount interest in the food industry, as they ensure product homogeneity, favorable consumer acceptance, and can support programs aimed at reducing salt and fat intake. The exposure of consumers to new flavors, as a consequence of the growth of the ethnic food sector with consequent changes in consumers’ lifestyle, and concerns about some of the flavor enhancers currently in use, boosts the search for highly acceptable, possibly naturally occurring, alternatives. Biocatalytic methods may offer a viable, sustainable, and convenient entry to these products, particularly with compounds of biotechnological origin, or the use of waste by-products from other processes’ streams as raw material.
We are pleased to invite you to submit original research papers, short communications, letters, or review articles focused on the biocatalyzed synthesis of taste-active compounds, aroma compounds, flavor enhancers, or food additives aimed at improving food acceptance and/or organoleptic properties.
Dr. Cinzia Calvio
Dr. Carlo F Morelli
Guest Editors
Manuscript Submission Information
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Keywords
- Taste-active compounds
- Flavor enhancers
- Aroma compounds
- Umami
- Kokumi
- Food industry
- Enzyme
- Biocatalysis
- Biocatalyzed synthesis
- Enzyme modification
- Immobilized enzymes
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