Studies on quantitative and qualitative enzyme activity in foods and the effects of enzyme activity on food quality are carried out in food enzyme laboratories.
There are naturally various enzymes in the structure of plant and animal food raw materials. Natural enzymes in foods reduce the nutritional value by causing undesirable changes in the structure, taste-aroma, smell and color of the food. As an example of negativities, bitterness of oils, enzymatic browning of fruits and vegetables can be given. Among the requirements for the analysis of natural enzymes, the control of whether the light treatment is applied or whether the light treatment is sufficient, the control of microbial growth in foods from enzymes, the evaluation of industrial residues and wastes can be shown. Enzymes are also used in the diagnosis and treatment of some diseases.
