Advances and Future Prospects of Enzyme-Based Biofilm Prevention Approaches in the Food Industry

2018 ◽  
Vol 17 (6) ◽  
pp. 1484-1502 ◽  
Author(s):  
Shamsun Nahar ◽  
Md. Furkanur Rahaman Mizan ◽  
Angela Jie-won Ha ◽  
Sang-Do Ha
Keyword(s):  
Food Industry ◽  
Future Prospects ◽  
Biofilm Prevention

scholarly journals The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Ghoson M. Daba ◽  
Faten A. Mostafa ◽  
Waill A. Elkhateeb
Keyword(s):  
Aspergillus Oryzae ◽  
Food Industry ◽  
Bioactive Metabolites ◽  
Future Prospects ◽  
Pharmaceutical Proteins ◽  
The World ◽  
Enrich Food ◽  
Koji Mold ◽  
High Concentrations ◽  
Secretory System

AbstractAspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the field of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefits from A. oryzae were discussed.

Bacterial cellulose in food industry: Current research and future prospects

2020 ◽  
Vol 158 ◽  
pp. 1007-1019 ◽  
Author(s):  
Dehui Lin ◽  
Zhe Liu ◽  
Rui Shen ◽  
Siqian Chen ◽  
Xingbin Yang
Keyword(s):  
Bacterial Cellulose ◽  
Food Industry ◽  
Future Prospects

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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