FOOD TECHNOLOGY CONGRESS

A high-protein diet is one in which protein accounts for 20% or more of total daily calories. The majority of high-protein diets are high in saturated fat and severely limit carbohydrate intake. Lean beef, fowl or poultry, pig, salmon and tuna, eggs, and soy are examples of high-protein foods. High-protein diets have been criticised for perpetuating misconceptions about carbs, insulin resistance, and ketosis as a form of fad diet. Nutritionists have condemned the diet as harmful and imbalanced. The long-term effect of high-protein diets is neither consistent nor conclusive, according to a 2011 assessment. According to a 2014 assessment, high-protein diets derived from animal sources should be approached with caution. High-protein diets can raise blood ketones levels (ketosis), which can lead to high uric acid levels, which can cause gout and kidney stones . Protein poisoning is a type of metabolic disruption and death caused by a high protein intake (on the order of 200 g per day) com

  Using enzymes or microbes in food preparation is a time-honored tradition. Novel enzymes with a wide range of uses and specificity have been discovered as technology has advanced, and new application areas are continually being researched. Microorganisms such as bacteria, yeast, and fungi, as well as their enzymes, are commonly utilised in a variety of food preparations to improve taste and texture, and they provide significant economic benefits to businesses. Plants and animals favour microbial enzymes because of various advantages, including easy, cost-effective, and constant synthesis. The current assessment looks at the latest developments in enzyme technology for the food industry.   A thorough list of enzymes used in food processing is covered, as well as the microbiological sources of these enzymes and the wide range of applications to which they can be used. Since ancient times, microorganisms have been used in food fermentation, and fermentation methods are currently use