Advances in Food Enzymology: Development and Application of Enzyme Preparations
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 2261
Special Issue Editor
Interests: basic application research of food enzyme preparations; high-throughput screening of enzyme resources; molecular structure and function research of protein peptidases; food safety and nutrition research of grains and oils
Special Issue Information
Dear Colleagues,
The study of food enzymology is one of the principal frontiers of the field of biotechnology in the 21st century. With the ongoing and continued discovery of new enzyme sources and advances in enzyme molecular modification technology, the range of applications for enzyme preparations has further expanded, promising extensive prospects and development potential. Enzyme preparations have become increasingly important in enhancing the texture of food, improving its flavor, and boosting its nutritional value. Additionally, enzyme preparations have significant applications in food analysis and testing, serving as essential tools used to ensure food quality and safety.
This Special Issue invites papers in the following areas:
- Enzyme engineering technology;
- Enzyme design and development;
- Exploring new enzyme sources;
- New compound enzyme preparation;
- Specialized enzyme preparation;
- Enzyme preparation for food processing;
- Enzyme preparation for food testing.
Dr. Ke Xiong
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- enzyme preparations
- enzyme resources
- enzyme engineering
- enzyme molecular design
- food testing
- compound enzyme
- food processing