The Application of Enzymatic Catalytic Conversion in the Preparation of High-Value-Added Nutritional Foods and the Detection of Food Composition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 20 September 2025 | Viewed by 574
Special Issue Editor
Interests: enzymatic catalysis; high-value-added nutritional chemicals; nutritional food preparation; food component detection; food contaminants detection; food additives detection; enzyme; biosensor
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Enzymatic catalytic conversion plays a crucial role in the preparation of high-value-added nutritional foods and the detection of food components. The following is a detailed discussion of these two applications:
- Application of Enzymatic Catalytic Conversion in the Preparation of High-Value-Added Nutritional Foods
Enzymatic catalytic conversion technology utilizes the catalytic action of enzymes to efficiently and specifically catalyse chemical reactions under mild conditions, thereby preparing various high-value-added nutritional chemicals.
- Application of Enzymatic Catalytic Conversion in Food Component Detection
Enzymatic catalytic conversion technology stands as a cornerstone in the realm of food chemistry, not merely confined to the preparation of essential nutritional chemicals but also shining brightly as a biosensor in the detection of food components, contaminants, and additives. Its versatility and precision make it an indispensable tool in the food industry.
Prof. Dr. Bin Zou
Guest Editor
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Keywords
- enzymatic catalytic conversion
- high-value-added nutritional chemicals
- nutritional food preparation
- food component detection
- food contaminant detection
- food additive detection
- enzyme biosensors
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