Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications

Jingming Zhao; Fufeng Liu

doi:10.3390/foods13193196

Foods (Oct 2024)

Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications

Jingming Zhao,
Fufeng Liu

Affiliations

Jingming Zhao: Manchester Institute of Biotechnology, School of Chemistry, The University of Manchester, 131 Princess Street, Manchester M1 7DN, UK
Fufeng Liu: Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China

DOI: https://doi.org/10.3390/foods13193196
Journal volume & issue: Vol. 13, no. 19
p. 3196

Abstract

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Enzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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Abstract

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