New enzyme technologies for texture modification and improved digestibility of food components, including the development of new enzymes, rational computational design and modelling enzyme activity and its impact on gut health. (csiro.au)
According to food industry literature, one of the «triumphs» of enzyme technology so far has been the development of glucose isomerase, which in turn led to the commercialization of high fructose corn syrups. (westonaprice.org)
But there is good news — a research team led by the Research Institute of the McGill University Health Centre (RI - MUHC) and The Hospital for Sick Children (SickKids) has developed a novel enzyme technology that prevents the formation of biofilms and can also break them down. (sciencedaily.com)