Enzymes

Novel Biotechnological Approaches for the Food Industry

Inbunden, Engelska, 2020

Av Selim Kermasha, Michael N.A. Eskin, Canada) Kermasha, Selim (Professor, McGill University, Montreal, Quebec, Canada) Eskin, Michael N.A., Ph.D. (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Michael N. a. Eskin, Michael N. A. Eskin

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Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

Provides fundamental and rigorous scientific information on enzymes
Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo
Presents the most updated knowledge in the area of food biotechnology
Demonstrates novel horizons and potential for the use of enzymes in industrial applications

Produktinformation

Utgivningsdatum2020-12-02
Mått152 x 229 x undefined mm
Vikt630 g
FormatInbunden
SpråkEngelska
Antal sidor328
FörlagElsevier Science
ISBN9780128002179

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Selim Kermasha is a professor at McGill University, Montreal, Canada, with a D.Sc. in enzymology. He was previously the Chair of the Department of Food Science and Agricultural Chemistry at McGill University. His primary research interest is in the area of enzymology, with special emphasis on food biotechnology. He led several research projects dealing with industrial approaches of national and international importance including the production of novel microbial enzymes and their purification, characterization, immobilization, and biocatalysis, as well as their industrial applications in the production of nutraceuticals and bio-ingredient. Dr. Kermasha has published over 220 refereed research papers and has been invited as a speaker to many scientific conferences, meetings, and industrial presentations. Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers