Enzymes in Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (25 June 2023) | Viewed by 4587
Special Issue Editors
Interests: extraction, characterization, and application of plant enzyme; bioactive compounds; biodegradable polyesters
Special Issue Information
Dear Colleagues,
Both conventional and novel food products can be obtained from the use of enzymes. Natural enzymes have been employed to make foods such as cheese, beer, wine, and vinegar since the beginning of human civilization. Their role in food processing, including in the manufacturing of soy sauce, the tenderization of meat, the production of cheese, and in baking and brewing, has also been acknowledged for many centuries. Enzymes also provide a comprehensive and varied selection of specialized tools for the preparation of food and beverages. They can work incredibly effectively to reduce the usage of chemical food additives, extend shelf life, enrich flavour, improve texture, and control process time. Complex molecules are broken down by enzymes into smaller molecules, such as sugar from carbohydrates. In addition to their great reputation, enzymes have the advantages of high activity, specificity, and cost-effectiveness, which makes them the most affordable choice in those areas of food processing. Being naturally occurring substances, enzymes are, therefore, always preferred by consumers. Recently, environmental concerns and consumer demands are driving the need for alternative food production methods, including for future food.
In this Special Issue, we invite researchers to contribute their original or review articles related to enzymes in food processing. The use of enzymes to tailor the desirable physicochemical and biological properties of food products in food processing and the food industry is awaiting new research and development in this area.
Prof. Dr. Pilanee Vaithanomsat
Prof. Dr. Amnat Jarerat
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- alcoholic and nonalcoholic beverages
- fat and oil processing
- cereal and grain processing
- bakery and confectionary products
- sugar and sweetener processing
- fermented foods
- marine and fishery products
- meat and poultry products
- fruit and vegetables
- future food
- enzymes
