Enzyme technology in the production of flavors and food additives

Title: Enzyme technology in the production of flavors and food additives
Creator: Gunathilake, Tharuka; Akanbi, Taiwo O.; Van Vuong, Quan; Scarlett, Christopher J.; Barrow, Colin J.
Relation: Value-Addition in Food Products and Processing Through Enzyme Technology p. 45-55
Publisher Link: http://dx.doi.org/10.1016/B978-0-323-89929-1.00016-0
Publisher: Academic Press
Resource Type: book chapter
Date: 2022
Description: Flavors and food additives represent over a quarter of the global food market and are usually synthesized chemically or extracted from natural sources. Although chemical synthesis tends to be cheaper, potential health risks associated with this process remain a concern. Enzymatic production of these compounds has received much attention as it offers notable advantages over the chemical processes. Although several enzymes have been reported to be effective for the biosynthesis of flavors and food additives, industrial production of these compounds using enzymes remains unpopular. Therefore, this chapter focuses on enzyme technology as a promising and commercially viable option to produce a broad range of natural flavors and food additives. Also, the applications of these compounds in food manufacturing processes are discussed.
Subject: color; enzyme; flavor; food additives; technology
Identifier: http://hdl.handle.net/1959.13/1449613
Identifier: uon:43713
Identifier: ISBN:9780323899291
Language: eng