Enzymes in Food and Beverage Processing
Editat de Muthusamy Chandrasekaranen Limba Engleză Paperback – 31 iul 2018
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.
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Specificații
ISBN-13: 9781138894174
ISBN-10: 1138894176
Pagini: 556
Dimensiuni: 178 x 254 x 29 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1138894176
Pagini: 556
Dimensiuni: 178 x 254 x 29 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
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Public țintă
Professional ReferenceCuprins
Enzymes: Basics and Development of novel biocatalysts. Applications of Enzymes in food and beverage industries. Advances in food grade enzyme biotechnology. Future trends and prospects.
Notă biografică
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.
Recenzii
ENZYMES IN FOOD AND BEVERAGE
PROCESSING
Editors : Muthusamy chadrasekaran
Publishers : CRC Press
Taylor & Francis Group
Year : 2018
No. of Pages : 539
Price : CHF: 200, USD: 221,
INR: 15,826.91
Enzymes technologies find an important
place in Biotechnology which has immense
potential for strengthening diverse food
products using vast biodiversity. This helps to
resolve environmental problems caused by
wastes from food and beverages industries.
This book presents the application of
different enzymes in various food and beverage
industries in addition to preventing information
on basics concepts and fundamentals
principles of enzyme technologies and
enzyme engineering. The book also deals with
latest advances in food science technology
with respect to emerging food industries, such
as functional foods, nutraceuticals, probiotics
the use of enzyme inhibitors and enzyme
biotransformation in addition to the use of
enzyme valorization of food and beverage
processing by products and waste.
There are 22 chapters grouped under
four sections. Section I deals with enzyme
basics and development of novel biocatalysts
covered in chapters 1, 2, 3 and 4. Chapter 1
BOOK REVIEW
presents comprehensive information on
enzymes-their nomenclature, mechanism of
action and kinetics, characteristics and
sources of food-grade enzymes. Chapter 2
deals with enzyme catalysts. Chapter 3
includes a detailed discussion on the use
of quantity and food safety. Chapter 4 deals
with the latest developments and scope of
application of enzyme engineering and protein
modification in food processing.
Section II covers various applications of
enzymes in food and beverage industries in
chapters 5 to 15 including starch processing
industries, bakery industries, confectionary
industries, role of enzymes in oil and lipid
processing, processing of fruit and vegetables
processing of alcoholic and non-alcoholic
beverages, enzyme applications in the
production of flavours, food additive milk,
cheese and associated dairy products, role of
enzyme in meat tenderization and use of
enzyme technology for the processing of sea
food.
Section III deals with recent advances in
food –grade enzyme biotechnology in
chapters 16-21, like synthesis of novel
functional food ingredients, processing of
nutraceuticals form plant resources,
development of probiotics, prebiotics,
synbiotics and cobiotics an use of enzyme
inhibitors in regulating enzyme processing of
food and beverages.
Section IV comprises chapter 22
which presents the future perspectives of
emerging trends of enzyme applications in
food processing industries.
The contents of this book will cater
to the food science researchers, enzyme
biotechnologists and food and beverages
industries as a reference book for guidance
and a roadmap for taking up research in these
areas. Also this book holds the potential to
leave as a useful text cum reference for
advanced courses in food science
technology, food biotechnology and food
engineering, enzyme biotechnology and food
waste management.
JEYANTHI, G.P.
PROCESSING
Editors : Muthusamy chadrasekaran
Publishers : CRC Press
Taylor & Francis Group
Year : 2018
No. of Pages : 539
Price : CHF: 200, USD: 221,
INR: 15,826.91
Enzymes technologies find an important
place in Biotechnology which has immense
potential for strengthening diverse food
products using vast biodiversity. This helps to
resolve environmental problems caused by
wastes from food and beverages industries.
This book presents the application of
different enzymes in various food and beverage
industries in addition to preventing information
on basics concepts and fundamentals
principles of enzyme technologies and
enzyme engineering. The book also deals with
latest advances in food science technology
with respect to emerging food industries, such
as functional foods, nutraceuticals, probiotics
the use of enzyme inhibitors and enzyme
biotransformation in addition to the use of
enzyme valorization of food and beverage
processing by products and waste.
There are 22 chapters grouped under
four sections. Section I deals with enzyme
basics and development of novel biocatalysts
covered in chapters 1, 2, 3 and 4. Chapter 1
BOOK REVIEW
presents comprehensive information on
enzymes-their nomenclature, mechanism of
action and kinetics, characteristics and
sources of food-grade enzymes. Chapter 2
deals with enzyme catalysts. Chapter 3
includes a detailed discussion on the use
of quantity and food safety. Chapter 4 deals
with the latest developments and scope of
application of enzyme engineering and protein
modification in food processing.
Section II covers various applications of
enzymes in food and beverage industries in
chapters 5 to 15 including starch processing
industries, bakery industries, confectionary
industries, role of enzymes in oil and lipid
processing, processing of fruit and vegetables
processing of alcoholic and non-alcoholic
beverages, enzyme applications in the
production of flavours, food additive milk,
cheese and associated dairy products, role of
enzyme in meat tenderization and use of
enzyme technology for the processing of sea
food.
Section III deals with recent advances in
food –grade enzyme biotechnology in
chapters 16-21, like synthesis of novel
functional food ingredients, processing of
nutraceuticals form plant resources,
development of probiotics, prebiotics,
synbiotics and cobiotics an use of enzyme
inhibitors in regulating enzyme processing of
food and beverages.
Section IV comprises chapter 22
which presents the future perspectives of
emerging trends of enzyme applications in
food processing industries.
The contents of this book will cater
to the food science researchers, enzyme
biotechnologists and food and beverages
industries as a reference book for guidance
and a roadmap for taking up research in these
areas. Also this book holds the potential to
leave as a useful text cum reference for
advanced courses in food science
technology, food biotechnology and food
engineering, enzyme biotechnology and food
waste management.
JEYANTHI, G.P.
Descriere
In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries.