Ingredients > Enzymes

Extracting 'bioactives' from agricultural and food processing streams

20 December, 2006

Transforming products from agricultural and food processing streams into health-enhancing ingredients for use in a variety of foods and nutraceuticals is the aim of a $7 million Flagship Collaboration Fund Cluster involving CSIRO’s Food Futures Flagship, Monash University and the University of Melbourne.


Creating entirely new enzymes

15 February, 2006

Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.


Understanding enzymes

11 November, 2004

Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.


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