Applications of Food Enzyme Technology in the Food Industry: New Developments
Keywords:
Food Enzyme Technology, enzymes, food processing, sustainability, biocatalysts, food preservationAbstract
The development of creative and sustainable methods for food
production is made possible by food enzyme technology, which
is essential to the current food industry. As biocatalysts, enzymes
have many benefits, such as increased effectiveness, reduced cost,
environmental friendliness. The newest developments and uses of food
enzyme technology are examined in this review article, with a focus on
how they affect food quality, safety, nutritional value.
The food sector has recently seen a rise in research and development
aimed at utilising the potential of enzymes. Food Enzyme Technology
keeps opening up interesting opportunities that meet the demands
of contemporary consumers for natural, nutrient-dense, sustainable
food options. It does this by improving conventional techniques of
food processing and by opening up new directions in food production.
This in-depth analysis explores the various forms of dietary enzymes,
their sources, the evolving production techniques, highlighting the
significance of sustainable practises in enzyme production. It also covers
the role of enzymes as efficient catalysts in the production of food,
accelerating processes that enhance the flavour, texture, nutritional
composition of food products.
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