Author: Gerald Reed Publisher: Elsevier ISBN: 0323163076 Category : Technology & Engineering Languages : en Pages : 497
Book Description
Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.
Author: Ravishankar Rai V Publisher: John Wiley & Sons ISBN: 1118864557 Category : Technology & Engineering Languages : en Pages : 750
Book Description
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Author: Parmjit S. Panesar Publisher: I. K. International Pvt Ltd ISBN: 9380026331 Category : Science Languages : en Pages : 385
Book Description
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Author: Jose M. Guisan Publisher: Humana ISBN: 9781071602171 Category : Science Languages : en Pages : 495
Book Description
This fourth edition volume expands on the previous editions with new insights on important aspects to take into accounting when immobilizing enzymes and cells, illustrating outstanding examples that support those aspects, and exploring ways to fabricate and characterize heterogeneous biocatalysts including both immobilized enzymes and cells. The transformation of soluble and usually instable enzymes into heterogeneous and highly stable biocatalysts is strongly emphasized. The chapters in this book cover topics such as the importance of enzyme orientation on the support surface; application and characterization of immobilized enzymes; different functionalization chemistries for the modulation of the immobilized enzyme properties; co-immobilization of multi-enzyme systems; new analytical techniques for the characterization of heterogeneous biocatalysts; protocols for cell entrapment in alginate; preparation and characterization of biofilms; and cell encapsulation technologies. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and authoritative, Immobilization of Enzymes and Cells: Methods and Protocols, Fourth Edition is a valuable resource for researchers interested in expanding their knowledge of this developing field.
Author: Alka Dwevedi Publisher: Springer ISBN: 3319414186 Category : Science Languages : en Pages : 141
Book Description
This book covers the latest developments in enzyme immobilization with its wide applications, such as for industry, agriculture, medicine, and the environment. Topics covered include basics of enzyme immobilization, its implication in therapeutics and disease diagnostics, and its significance in solving environmental problems. This is an ideal book for researchers, graduate and postgraduate students, as well as scientists in industry, agriculture and health sectors. This book is a complete summary of enzyme immobilization and also thoroughly covers all the latest research. This book covers: The last one-hundred years of innovative research done in enzyme immobilization Recent developments in immobilization techniques, such as types of matrices, immobilization methods, and linking agents, as well as enzyme immobilization without any matrices and its properties The physiological and industrial significance of enzymes from plants and the implementation of immobilized enzymes in the treatment of waste water and polluted air Biomedical and bioanalytical applications of immobilized enzymes
Author: Pitcher Publisher: CRC Press ISBN: 1351090305 Category : Technology & Engineering Languages : en Pages : 382
Book Description
Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.
Author: Mohammed Kuddus Publisher: Academic Press ISBN: 0128132817 Category : Technology & Engineering Languages : en Pages : 912
Book Description
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Author: Mohammed Kuddus Publisher: Springer ISBN: 9811319332 Category : Medical Languages : en Pages : 419
Book Description
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Author: Chaudhery Mustansar Hussain Publisher: John Wiley & Sons ISBN: 3527348980 Category : Science Languages : en Pages : 628
Book Description
Biotechnology for Zero Waste The use of biotechnology to minimize waste and maximize resource valorization In Biotechnology for Zero Waste: Emerging Waste Management Techniques, accomplished environmental researchers Drs. Chaudhery Mustansar Hussain and Ravi Kumar Kadeppagari deliver a robust exploration of the role of biotechnology in reducing waste and creating a zero-waste environment. The editors provide resources covering perspectives in waste management like anaerobic co-digestion, integrated biosystems, immobilized enzymes, zero waste biorefineries, microbial fuel cell technology, membrane bioreactors, nano biomaterials, and more. Ideal for sustainability professionals, this book comprehensively sums up the state-of-the-art biotechnologies powering the latest advances in zero-waste strategies. The renowned contributors address topics like bioconversion and biotransformation and detail the concept of the circular economy. Biotechnology for Zero Waste effectively guides readers on the path to creating sustainable products from waste. The book also includes: A thorough introduction to modern perspectives on zero waste drives, including anaerobic co-digestion as a smart approach for enhancing biogas production Comprehensive explorations of bioremediation for zero waste, biological degradation systems, and bioleaching and biosorption of waste Practical discussions of bioreactors for zero waste and waste2energy with biotechnology An in-depth examination of emerging technologies, including nanobiotechnology for zero waste and the economics and commercialization of zero waste biotechnologies Perfect for process engineers, natural products, environmental, soil, and inorganic chemists, Biotechnology for Zero Waste: Emerging Waste Management Techniques will also earn a place in the libraries of food technologists, biotechnologists, agricultural scientists, and microbiologists.
Author: Ramesh C. Ray Publisher: CRC Press ISBN: 1315351412 Category : Science Languages : en Pages : 379
Book Description
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Author: Gerald Reed
Author: Ravishankar Rai V
Author: Parmjit S. Panesar
Author: Jose M. Guisan
Author: Alka Dwevedi
Author: Pitcher
Author: Mohammed Kuddus
Author: Mohammed Kuddus
Author: Chaudhery Mustansar Hussain
Author: Ramesh C. Ray