Sustainable Food Processing Inspired by Nature

Trends in Biotechnology

Volumn 35, Issue 4, 2017, Pages 279-281

  Sybesma, Wilbert ^a,b   Blank, Imre ^a   Lee, Yuan Kun ^c  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Yoba for Life foundation   (Netherlands)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

enzymes; fermentation; food processing; health; nutrition

Indexed keywords

NUTRITION; PROCESSED FOODS;

FERMENTED FOODS;

FOOD PROCESSING;

ENZYME;

BIOPROCESS; ENZYME ENGINEERING; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD PROCESSING; HEALTH FOOD; NATURAL SCIENCE; NONHUMAN; NOTE; PRIORITY JOURNAL; SUSTAINABLE FOOD PROCESSING; BIOTECHNOLOGY; CATERING SERVICE; FERMENTATION; FOOD HANDLING; FOOD SAFETY; GLOBAL HEALTH; HUMAN;

BIOTECHNOLOGY; ENZYMES; FERMENTATION; FOOD HANDLING; FOOD SAFETY; FOOD SUPPLY; GLOBAL HEALTH; HUMANS;

EID: 85014519236     PISSN: 01677799     EISSN: 18793096     Source Type: Journal    
DOI: 10.1016/j.tibtech.2017.02.001     Document Type: Note

References (15)

1. 1 Szocs, C., Lefebvre, S., The blender effect: physical state of food influences healthiness perceptions and consumption decisions. Food Qual. Preference 54 (2016), 152–159.
2. 2 Rawlings, N.D., Salvesen, G., Handbook of Proteolytic Enzymes. 2013, Academic Press.
3. 3 Verhoeckx, K.C., et al. Food processing and allergenicity. Food Chem. Toxicol. 80 (2015), 223–240.
4. 4 Gangoiti, J., et al. The Gram-negative bacterium Azotobacter chroococcum NCIMB 8003 employs a new glycoside hydrolase family 70 4,6-alpha-glucanotransferase enzyme (GtfD) to synthesize a reuteran like polymer from maltodextrins and starch. Biochim. Biophys. Acta 1860 (2016), 1224–1236.
5. 5 Ferreira-Dias, S., et al. The potential use of lipases in the production of fatty acid derivatives for the food and nutraceutical industries. Electron. J. Biotechnol., 16, 2013 12–12.
6. 6 Hui, Y.H., Özgül Evranuz, E., (eds.) Handbook of Plant-Based Fermented Food and Beverage Technology, 2012, CRC Press.
7. 7 Chilton, S.N., et al. Inclusion of fermented foods in food guides around the world. Nutrients 7 (2015), 390–404.
8. 8 Kort, R., et al. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods. Microb. Cell Fact. 14 (2015), 1–14.
9. 9 Sieuwerts, S., et al. Unraveling microbial interactions in food fermentations: from classical to genomics approaches. Appl. Environ. Microbiol. 74 (2008), 4997–5007.
10. 10 De Bruyn, F., et al. Exploring the impact of post-harvest processing on the microbiota and metabolite profiles during a case of green coffee bean production. Appl. Environ. Microbiol., 83, 2016 e02398–16.
11. 11 Singh, R., et al. Microbial enzymes: industrial progress in 21st century. 3 Biotech, 6, 2016, 174.
12. 12 Waltz, E., Engineers of scent. Nat. Biotech 33 (2015), 329–332.
13. 13 Poulsen, M.W., et al. Advanced glycation endproducts in food and their effects on health. Food Chem. Toxicol. 60 (2013), 10–37.
14. 14 Adams, J., White, M., Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12). Int. J. Behav. Nutr. Phys. Act., 12, 2015, 160.
15. 15 Mohanraju, P., et al. Diverse evolutionary roots and mechanistic variations of the CRISPR-Cas systems. Science, 353, 2016 aad5147.