An overview of enzyme technology used in food industry

Aizi Nor Mazila, Ramli and Hong, Pui Khoon and Nor Hasmaliana, Abdul Manas and Nur Izyan, Wan Azelee (2021) An overview of enzyme technology used in food industry. In: Value-Addition in Food Products and Processing Through Enzyme Technology. Elsevier, Amsterdam, Netherlands, pp. 333-345. ISBN 978-032389929-1, 978-032390376-9

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Abstract

For centuries, enzymes are playing profound roles in food processing and are extensively employed in food manufacturing. Devoted research continues perpetually to analyze enzyme-specific properties including their isolation, purification, and characterization. Advanced developments in the field of enzyme technology have developed new enzymes with wider applications and properties and different application capacities are still being explored. Typically, enzymes are obtained from animal, plant, or microbial sources and due to several benefits such as simple, economical, and consistent production, microbial enzymes are more preferable in several food preparations for improving food properties. The number of enzymes commercially used in food processing is increasing constantly and field of application will be expanded progressively in near future. This chapter aims to provide an overview in enzyme technology for food industries including its current development. The representative of enzymes used in food processing including the wide range of their application has been extensively discussed. In addition, various sources of enzyme for food processing applications have also been briefly addressed.

Item Type:	Book Chapter
Additional Information:	Indexed by Scopus
Uncontrolled Keywords:	Application; Enzyme; Food; Implementation; Representative; Source
Subjects:	H Social Sciences > HD Industries. Land use. Labor Q Science > Q Science (General) T Technology > T Technology (General)
Faculty/Division:	Faculty of Industrial Sciences And Technology
Depositing User:	Mr Muhamad Firdaus Janih@Jaini
Date Deposited:	02 Dec 2024 01:18
Last Modified:	02 Dec 2024 01:18
URI:	http://umpir.ump.edu.my/id/eprint/42561
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