Enzymes in Food and Beverage Processing

Inbunden, Engelska, 2015

3 609 kr

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Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also details the application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives. The book examines the scope, emerging enzyme technologies, and applications of enzymes in processing of various foods and beverages and in developing novel food products. It covers emerging enzyme technologies and enzyme engineering techniques for improved and enhanced performance of enzymes in food and beverage processing. The book discusses the scope for deriving new range of food products such as functional foods, nutraceuticals, and probiotics using enzymes as well as the scope for application of enzyme inhibitors and enzyme mediated biotransformation’s for improved enzyme processing of food and beverages.In the context of growing environmental problems and need for sustainable use of available natural resources, there is an increased need to implement valorization strategy in food and beverage processing industries which generates voluminous byproducts and wastes. Hence, the book also examines the use of enzymes in valorization of food processing wastes, besides the research gaps and future trends in the field that promote applications of enzymes. It examines the use of enzymes in food and beverage processing from the various food industries point of view and enables a deep understanding of the latest developments in modern food technologies and biotechnologies that you can use to meet ever-increasing consumer demands.

Produktinformation

Utgivningsdatum2015-10-23
Mått178 x 254 x 36 mm
Vikt1 254 g
FormatInbunden
SpråkEngelska
Antal sidor556
FörlagTaylor & Francis Inc
ISBN9781482221282

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Tillverkningsteknik inom Naturvetenskap och teknik

Professor Muthusamy Chandrasekaran is a distinguished scientist and a Teacher who has made significant contributions in the field of marine microbiology and biotechnology. Born on April 10th 1956 Professor Chandrasekaran had his B.Sc Degree in Zoology from University of Madras, India, M.Sc degree in Marine biology from Annamalai University, India and Ph.D degree in Microbiology (food microbiology) from Cochin University of Science and Technology, India, He did his post doctoral research in genetic engineering of bacteria for waste water treatment in Hiroshima University, Japan. His major area of research interest is harnessing marine microorganisms for novel enzymes, bioactive molecules, microbial and enzyme technologies for enzyme production and waste management.

ENZYMES IN FOOD AND BEVERAGEPROCESSINGEditors : Muthusamy chadrasekaranPublishers : CRC PressTaylor & Francis GroupYear : 2018No. of Pages : 539Price : CHF: 200, USD: 221,INR: 15,826.91Enzymes technologies find an importantplace in Biotechnology which has immensepotential for strengthening diverse foodproducts using vast biodiversity. This helps toresolve environmental problems caused bywastes from food and beverages industries.This book presents the application ofdifferent enzymes in various food and beverageindustries in addition to preventing informationon basics concepts and fundamentalsprinciples of enzyme technologies andenzyme engineering. The book also deals withlatest advances in food science technologywith respect to emerging food industries, suchas functional foods, nutraceuticals, probioticsthe use of enzyme inhibitors and enzymebiotransformation in addition to the use ofenzyme valorization of food and beverageprocessing by products and waste.There are 22 chapters grouped underfour sections. Section I deals with enzymebasics and development of novel biocatalystscovered in chapters 1, 2, 3 and 4. Chapter 1BOOK REVIEWpresents comprehensive information onenzymes-their nomenclature, mechanism ofaction and kinetics, characteristics andsources of food-grade enzymes. Chapter 2deals with enzyme catalysts. Chapter 3includes a detailed discussion on the useof quantity and food safety. Chapter 4 dealswith the latest developments and scope ofapplication of enzyme engineering and proteinmodification in food processing.Section II covers various applications ofenzymes in food and beverage industries inchapters 5 to 15 including starch processingindustries, bakery industries, confectionaryindustries, role of enzymes in oil and lipidprocessing, processing of fruit and vegetablesprocessing of alcoholic and non-alcoholicbeverages, enzyme applications in theproduction of flavours, food additive milk,cheese and associated dairy products, role ofenzyme in meat tenderization and use ofenzyme technology for the processing of seafood.Section III deals with recent advances infood –grade enzyme biotechnology inchapters 16-21, like synthesis of novelfunctional food ingredients, processing ofnutraceuticals form plant resources,development of probiotics, prebiotics,synbiotics and cobiotics an use of enzymeinhibitors in regulating enzyme processing offood and beverages.Section IV comprises chapter 22which presents the future perspectives of emerging trends of enzyme applications infood processing industries.The contents of this book will caterto the food science researchers, enzymebiotechnologists and food and beveragesindustries as a reference book for guidanceand a roadmap for taking up research in theseareas. Also this book holds the potential toleave as a useful text cum reference foradvanced courses in food sciencetechnology, food biotechnology and foodengineering, enzyme biotechnology and foodwaste management.JEYANTHI, G.P.