Novel Enzyme Technology for Food Applications

Part 1 Principles of industrial enzyme technology: Discovering new industrial enzymes for food applications; Improving enzyme performance in food applications; Industrial enzyme production for food applications; Immobilized enzyme technology for food applications; Consumer attitudes towards novel enzyme technologies in food processing. Part 2 Novel enzyme technology for food applications: Using cross-linking enzymes to improve textural and other properties of food; Enzymatically-modified whey protein and other protein-based fat replacers; Enzymatic production of bioactive peptides from milk and whey proteins; Production of flavours, flavour enhancers and other protein-based speciality products; Applications of cold adapted proteases in the food industry; Health-functional carbohydrates: Properties and enzymatic manufacture; Flavourings and other value added products from sucrose; Production of novel lipids with functional health benefits; The selectivity of lipases: Harvesting of fatty acids and preparation of structured lipids.