Effect of High-Pressure Technologies on Enzymes

1. Use of high-pressure technologies on enzymes
2. Effects of high pressure on protein stability, structure, and function-Theory and applications
3. Effect of high-pressure technologies on enzyme activity and stability
4. Effect of high-pressure processing on the kinetic parameters of enzymes
5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
6. High-pressure processing associated with other technologies to change enzyme activity
7. Effects of high-pressure processing on enzyme activity in milk and dairy products
8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products
9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs
10. Effect of high-pressure homogenization on enzyme activity in juices
11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products
12. Applications of high-hydrostatic-pressure processing on microbial enzymes
13. Applications of high-pressure homogenization to microbial enzymes
14. Effect of high-pressure technologies on enzymes used in nonfood processing applications
15. Future challenges of using high-pressure technologies on enzymes

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• Ciências da vida: temas gerais
• Biotecnologia
• Outras tecnologias de produção
• Enzimologia
• Biologia molecular

Enzymes; enzymology; enzyme modification; high-pressure processing; high-pressure homogenization; commercial enzymes; microbial enzymes; food enzymes; enzyme activation; enzyme stability; enzyme structure; enzyme kinetics