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Fructooligosaccharides (FOS) are functional, low-calorie carbohydrates renowned for their prebiotic properties and widespread applicability in the food and pharmaceutical industries. Current ...

A research team analyzed the regulatory mechanisms of carbohydrate-hydrolyzing enzyme production in Aspergillus aculeatus, a filamentous fungus that produces enzymes with an excellent ability to ...

From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a ...

A research team maps the key tasks that define modern enzyme engineering—function annotation, structure modeling, and property prediction—and explain how AI methods now accelerate each step, from ...

Pectinase, a key enzyme widely used in food processing (e.g., juice clarification), still requires improvements in industrial stability and catalytic ...

Using a technique called ancestral sequence reconstruction (ASR), researchers at Wageningen University & Research in the ...