Titlebook: Novel Food Grade Enzymes; Applications in Food Abhishek Dutt Tripathi,Kianoush Khosravi- Darani,S Book 2022 The Editor(s) (if applicable) a

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Enzymes in Brewing and Wine Industries,nzymes such as amylase, glucanase, protease, glycosidase, pectinase, phytase and many more exogenous enzymes are used in different stages of brewing to improve the production level as well as the quality of beer. In contrast, lipase, lysozyme, pectinase, glucanase, glycosidase, urease, protease, phe

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Enzymes in Meat, Fish, and Poultry Product Processing and Preservation-II,chemical techniques mainly employed to process meat, fish and poultry products are not eco-friendly, consume more energy, and generate by-products. Hence, the substitution of these techniques with enzymes (biocatalysts) could be the best alternative. Besides, the application of enzymes in these indu

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Enzymes as Active Packaging System,ms, vibrations, shocks, and pressure force, which preserved the freshness, quantity, and quality of the packaging to reach the customer. Active and smart packaging approaches enhance the communication and protective functions of food packaging to fulfill the demands of consumers for high-quality, sa

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Enzymes from Genetically Modified Organisms and Their Current Applications in Food Development and land. Though the use of natural enzymes from plants, animals, and microbes is high, the demand and modern food processing conditions require improved enzymes both qualitative and quantitatively. Current recombinant DNA technologies such as altering genetic code and introduction of a gene allow genet

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Current Applications of Enzymes in GM (Genetically Modified) Food Development and Food Chain,than their cost-effectiveness compared to chemical alternatives. Along with technological advances, novel and specified enzymes have been widely used in food industries. The enzymes may be extracted from plants and animals or be produced through biotechnological processes. In this regard, microbial

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Enzyme Immobilization and Its Application Strategies in Food Products,uble supports practically increases their efficiency owning to their high stability and multiple reuses, while it can negatively impact enzyme activity. The characteristics of immobilized enzymes are based on the procedure of immobilization and achieved beneficial properties, such as biocompatibilit