Application of Enzymes on Food Processing and Quality Control
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 310
Special Issue Editor
Interests: enzymes in food processing; functional foods; enzymes in agri-food wastes valorization; enzymatic modification of proteins; food quality and safety
Special Issue Information
Dear Colleagues,
The increasingly in-depth enzymological knowledge, the discovery of more versatile and performing enzymatic isoforms, accompanied by the development of accurate purification techniques from natural or recombined systems, which has increased their commercial availability, have made enzymes ideal candidates for use in the world of industry. Given the biological nature of these macromolecules, their use is also part of a process of conversion of polluting chemical processes towards safer and more sustainable ecological processes.
In particular, in applications in food processes, enzymes are successfully used on an ever-increasing number in the improvement of products, such as baked goods, dairy products, edible oils, fruit juices, and fermented beverages, as well as in industrial processes for obtaining more performing ingredients (such as modified starches, glucose or fructose syrup, etc.) and in diagnostics for the evaluation of food quality. Moreover, for the food industry, the possibility of considering enzymes as technological adjuvants which, unlike additives, should not be indicated on the label of the finished product should not be overlooked.
This Special Issue of Foods will focus on the most recent applications of enzymes in the food sector, in particular for i) the improvement of processes and finished and semi-finished products; ii) the recovery of nutrients, vitamins, and antioxidants from waste and by-products; iii) production of innovative ingredients and products; iv) the development of methodologies for food safety and quality control.
Significant scientific contributions and progresses in this field are welcome.
Dr. Angela Sorrentino
Guest Editor
Manuscript Submission Information
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Keywords
- enzymes
- food processing
- food quality and safety
- waste recovery and processing
- by-products
- bakery industry
- dairy products
- food oil processing
- antioxidants
- nutrients
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