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

Jingming Zhao; Fufeng Liu

doi:10.3390/foods13193196

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

Foods. 2024 Oct 8;13(19):3196. doi: 10.3390/foods13193196.

Authors

Jingming Zhao¹, Fufeng Liu²

Affiliations

¹ Manchester Institute of Biotechnology, School of Chemistry, The University of Manchester, 131 Princess Street, Manchester M1 7DN, UK.
² 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.

Abstract

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 [...].

Publication types

Editorial