Donald Pszczola

Donald E. Pszczola

Soybeans that have a neutral taste. Spaghetti that isn’t soggy if it’s cooked too long. Wines with enhanced aromas. A specialty oil that may prevent an increase in body fat. Sauces that excel under high retort conditions. The development of new anti-inflammatory agents. All these examples illustrate the use of innovative enzymes to solve problems of functionality or improve health benefits.

Enzymes can play a major role in the development of flavors. For example, enzyme-modified cheese flavors can be produced by a range of enzyme systems.One research company has described enzymes as “the power machine” behind all biological reactions, acting …

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola