An overview of enzyme technology used in food industry
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 e...
| Main Authors: | , , , |
|---|---|
| Format: | Book Chapter |
| Language: | English English |
| Published: |
Elsevier
2021
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/42561/ http://umpir.ump.edu.my/id/eprint/42561/1/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry.pdf http://umpir.ump.edu.my/id/eprint/42561/2/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry_ABS.pdf |
| _version_ | 1848826644858404864 |
|---|---|
| author | Aizi Nor Mazila, Ramli Hong, Pui Khoon Nor Hasmaliana, Abdul Manas Nur Izyan, Wan Azelee |
| author_facet | Aizi Nor Mazila, Ramli Hong, Pui Khoon Nor Hasmaliana, Abdul Manas Nur Izyan, Wan Azelee |
| author_sort | Aizi Nor Mazila, Ramli |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T03:48:06Z |
| format | Book Chapter |
| id | ump-42561 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:48:06Z |
| publishDate | 2021 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-425612024-12-02T01:18:54Z http://umpir.ump.edu.my/id/eprint/42561/ An overview of enzyme technology used in food industry Aizi Nor Mazila, Ramli Hong, Pui Khoon Nor Hasmaliana, Abdul Manas Nur Izyan, Wan Azelee HD Industries. Land use. Labor Q Science (General) T Technology (General) 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. Elsevier 2021-01-01 Book Chapter PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/42561/1/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry.pdf pdf en http://umpir.ump.edu.my/id/eprint/42561/2/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry_ABS.pdf 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 https://doi.org/10.1016/B978-0-323-89929-1.00011-1 https://doi.org/10.1016/B978-0-323-89929-1.00011-1 |
| spellingShingle | HD Industries. Land use. Labor Q Science (General) T Technology (General) Aizi Nor Mazila, Ramli Hong, Pui Khoon Nor Hasmaliana, Abdul Manas Nur Izyan, Wan Azelee An overview of enzyme technology used in food industry |
| title | An overview of enzyme technology used in food industry |
| title_full | An overview of enzyme technology used in food industry |
| title_fullStr | An overview of enzyme technology used in food industry |
| title_full_unstemmed | An overview of enzyme technology used in food industry |
| title_short | An overview of enzyme technology used in food industry |
| title_sort | overview of enzyme technology used in food industry |
| topic | HD Industries. Land use. Labor Q Science (General) T Technology (General) |
| url | http://umpir.ump.edu.my/id/eprint/42561/ http://umpir.ump.edu.my/id/eprint/42561/ http://umpir.ump.edu.my/id/eprint/42561/ http://umpir.ump.edu.my/id/eprint/42561/1/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry.pdf http://umpir.ump.edu.my/id/eprint/42561/2/An%20overview%20of%20enzyme%20technology%20used%20in%20food%20industry_ABS.pdf |