Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing
Title Enzymes in Food and Beverage Processing PDF eBook
Author Muthusamy Chandrasekaran
Publisher CRC Press
Pages 535
Release 2015-10-23
Genre Technology & Engineering
ISBN 1482221306

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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 Foo

Microbial Enzyme Technology in Food Applications

Microbial Enzyme Technology in Food Applications
Title Microbial Enzyme Technology in Food Applications PDF eBook
Author Ramesh C. Ray
Publisher CRC Press
Pages 379
Release 2017-03-27
Genre Science
ISBN 1315351412

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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.

Enzymes in Food Processing

Enzymes in Food Processing
Title Enzymes in Food Processing PDF eBook
Author Gregory A. Tucker
Publisher Springer Science & Business Media
Pages 329
Release 2012-12-06
Genre Technology & Engineering
ISBN 1461521475

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Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

Green Bio-processes

Green Bio-processes
Title Green Bio-processes PDF eBook
Author Binod Parameswaran
Publisher Springer
Pages 451
Release 2018-11-03
Genre Technology & Engineering
ISBN 9811332630

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This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Enzyme Technology

Enzyme Technology
Title Enzyme Technology PDF eBook
Author Ashok Pandey
Publisher Springer Science & Business Media
Pages 774
Release 2006-04-28
Genre Medical
ISBN 9780387292946

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Publisher Description

Enzymes in Food Technology

Enzymes in Food Technology
Title Enzymes in Food Technology PDF eBook
Author Mohammed Kuddus
Publisher Springer
Pages 419
Release 2018-11-19
Genre Medical
ISBN 9811319332

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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.

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology
Title Enzymes in Food Biotechnology PDF eBook
Author Mohammed Kuddus
Publisher Academic Press
Pages 912
Release 2018-08-23
Genre Technology & Engineering
ISBN 0128132817

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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