Enzyme Research

Enzymes as Additives or Processing Aids in Food Biotechnology


Publishing date
15 Dec 2010
Status
Published
Submission deadline
15 Jun 2010

Lead Editor

1Department of Food Science, University of Naples “Federico II”, Portici, Napoli, Italy

2Biotechnology Division, National Institute for Interdisciplinary Science and Technology, CSIR Thiruvananthapuram-695019, Kerala, India

3Department of Food Science (IATA,CSIC), University of Valencia, Valencia, Spain


Enzymes as Additives or Processing Aids in Food Biotechnology

Description

There is strong observational evidence that numerous enzymes, when purified and added to food preparations, are able to improve their flavor, texture, digestibility, and nutritional value. As a consequence, the specificity and efficiency of the biocatalysts led to an always increasing use of different enzymes in food processing. The main focus of this special issue will be on the use of the enzymes in the manufacturing of particular foods, such as meat, vegetables, fruit, baked goods, milk products, and both alcoholic and nonalcoholic beverages. Moreover, studies on purified enzymes used not only in food processing and analysis but also as food additives are welcomed. Therefore, the special issue will become an international forum for researches to summarize the most recent developments and ideas in the field, with a special emphasis given to the observational and theoretical results obtained within the last five years.

We invite authors to present original research articles as well as review articles that will stimulate the continuing efforts in explaining how the enzymes bring advantages in food preparation improvement and innovation. The topics to be covered include, but are not limited to:

  • Application of enzymes in food analysis
  • Use of thermostable enzymes in food processing
  • Microbial enzymes in food processing
  • Enzymes in beverage technology
  • Utilization of enzymes in vegetable transformation processes
  • New strategies for the use of enzymes in starch industry
  • Effect of the enzymes on dough rheology and baking goods
  • Enzymes in milk and cheese production
  • Improvement of meat and fish performance by enzymes
  • Use of enzymes in food additive preparation
  • Cold-adaptive enzymes for food processing
  • Food enzyme production
  • Protein engineering applied to improve food industry enzymes
  • Enzymes as additives to improve feed quality
  • Enzymes in food waste prevention and treatment
  • Legal implications and considerations on the use of enzymes in food industry

Before submission authors should carefully read over the journal's Author Guidelines, which are located at http://www.hindawi.com/journals/er/guidelines/. Prospective authors should submit an electronic copy of their complete manuscript through the journal Manuscript Tracking System at http://mts.hindawi.com/ according to the following timetable:


Articles

  • Special Issue
  • - Volume 2010
  • - Article ID 436859
  • - Editorial

Enzymes as Additives or Processing Aids in Food Biotechnology

Raffaele Porta | Ashok Pandey | Cristina M. Rosell
  • Special Issue
  • - Volume 2010
  • - Article ID 324184
  • - Research Article

Screen-Printed Carbon Electrodes Modified by Rhodium Dioxide and Glucose Dehydrogenase

Vojtěch Polan | Jan Soukup | Karel Vytřas
  • Special Issue
  • - Volume 2010
  • - Article ID 415949
  • - Research Article

Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Margarita D. Marinova | Bozhidar P. Tchorbanov
  • Special Issue
  • - Volume 2010
  • - Article ID 473137
  • - Review Article

Potential Applications of Immobilized β-Galactosidase in Food Processing Industries

Parmjit S. Panesar | Shweta Kumari | Reeba Panesar
  • Special Issue
  • - Volume 2010
  • - Article ID 517283
  • - Research Article

Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit

A. A. A. Premarathne | David W. M. Leung
  • Special Issue
  • - Volume 2010
  • - Article ID 174354
  • - Review Article

Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease

Ivana Caputo | Marilena Lepretti | ... | Carla Esposito
  • Special Issue
  • - Volume 2010
  • - Article ID 918761
  • - Review Article

Uses of Laccases in the Food Industry

Johann F. Osma | José L. Toca-Herrera | Susana Rodríguez-Couto
  • Special Issue
  • - Volume 2010
  • - Article ID 862537
  • - Review Article

Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts

Pedro Fernandes
  • Special Issue
  • - Volume 2010
  • - Article ID 480923
  • - Review Article

Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

Anne y Castro Marques | Mário Roberto Maróstica | Gláucia Maria Pastore
  • Special Issue
  • - Volume 2010
  • - Article ID 149748
  • - Review Article

Fungal Laccases: Production, Function, and Applications in Food Processing

Khushal Brijwani | Anne Rigdon | Praveen V. Vadlani

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