LAPSE:2023.36384
Published Article

LAPSE:2023.36384
Use of Potential Immobilized Enzymes for the Modification of Liquid Foods in the Food Industry
July 13, 2023
Enzymes are complex proteins that carry out biochemical reactions. Apart from being necessary for life, they are used in numerous industrial processes, especially in the textile, pharmaceutical, food and chemical sectors. One of the longest-lived industries regarding the use of enzymes is the food industry. Enzymes have always been used, mainly in their free form, to obtain new products and to improve the organoleptic qualities in different industries, such as in dairy, fruit and vegetables, and beverages. However, today, immobilized enzymes are the focus of attention in the liquid food industry, as they offer numerous advantages, such as stabilization and reuse, which enable cost reduction.
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Keywords
biocatalysts, enzymes, food industry, immobilization, immobilized enzymes
Suggested Citation
Garcia-Quinto E, Aranda-Cañada R, García-García P, Fernández-Lorente G. Use of Potential Immobilized Enzymes for the Modification of Liquid Foods in the Food Industry. (2023). LAPSE:2023.36384
Author Affiliations
Garcia-Quinto E: Laboratory of Microbiology and Food Biocatalysis, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera, 9, UAM Campus, Cantoblanco, 28049 Madrid, Spain
Aranda-Cañada R: Laboratory of Microbiology and Food Biocatalysis, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera, 9, UAM Campus, Cantoblanco, 28049 Madrid, Spain
García-García P: Healthy Lipids Group, Departmental Section of Food Sciences, Faculty of Sciences, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Fernández-Lorente G: Laboratory of Microbiology and Food Biocatalysis, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera, 9, UAM Campus, Cantoblanco, 28049 Madrid, Spain [ORCID]
Aranda-Cañada R: Laboratory of Microbiology and Food Biocatalysis, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera, 9, UAM Campus, Cantoblanco, 28049 Madrid, Spain
García-García P: Healthy Lipids Group, Departmental Section of Food Sciences, Faculty of Sciences, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Fernández-Lorente G: Laboratory of Microbiology and Food Biocatalysis, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera, 9, UAM Campus, Cantoblanco, 28049 Madrid, Spain [ORCID]
Journal Name
Processes
Volume
11
Issue
6
First Page
1840
Year
2023
Publication Date
2023-06-19
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr11061840, Publication Type: Review
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Published Article

LAPSE:2023.36384
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https://doi.org/10.3390/pr11061840
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[v1] (Original Submission)
Jul 13, 2023
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Jul 13, 2023
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https://psecommunity.org/LAPSE:2023.36384
Record Owner
Calvin Tsay
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