Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries
Editat de Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastavaen Limba Engleză Paperback – 23 sep 2023
This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
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Specificații
ISBN-13: 9789811912900
ISBN-10: 9811912904
Pagini: 487
Ilustrații: XI, 487 p. 1 illus.
Dimensiuni: 155 x 235 mm
Greutate: 0.69 kg
Ediția:1st ed. 2022
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore
ISBN-10: 9811912904
Pagini: 487
Ilustrații: XI, 487 p. 1 illus.
Dimensiuni: 155 x 235 mm
Greutate: 0.69 kg
Ediția:1st ed. 2022
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore
Cuprins
Chapter 1. Food Enzymes- General properties and Kinetics.- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application.- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II.- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry.- Chapter 5. Enzyme in Milk and Milk Products: Role and Application.- Chapter 6. Enzymes in Brewing and Wine Industries.- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products.- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I.- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II.- Chapter 10. Enzymes in Functional Food Development.- Chapter 11. Enzymes as Active Packaging System.- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection.
Notă biografică
Dr. Abhishek Dutt Tripathi is an assistant professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, India. He has published more than 75 research papers and articles in journals of national and international repute. His field of specialization is food chemistry, enzyme technology, fermentation technology, and food microbiology. He has also published two books, two manuals, and many book chapters associated with food and bioprocess technology. He has received several prestigious national and international awards and is also serving as editor and reviewer with many international and national journals.
Dr. Kianoush Khosravi Darani (co-editor) is a professor at the National Nutrition and Food Technology Research Institute of Iran. She has more than 20 years of teaching and research experience. She has published more than 125 research papers in journals of national and international repute. She is editor-in-chief of the journal Applied Food Biotechnology indexed in web of science. She has received a number of prestigious awards in field of food biotechnology. She has done extensive research work in the area of food science and technology, enzyme and bioprocess technology, and biopolymers. She has published number of books in reputed publications.
Professor Suresh Kumar Srivastava is an institute professor at the School of Biochemical Engineering, Indian Institute of Technology (BHU), India. He has more than 30 years of teaching and research experience. He has published more than 70 research papers in journals of national and international repute. He has received number of prestigious awards from different government organizations and held prestigious positions in board of studies at different Indian Universities and also served as member of different administrative committees related to R&D. His area of specialization in enzyme engineering, enzyme technology, food technology, and biochemical engineering.
Dr. Kianoush Khosravi Darani (co-editor) is a professor at the National Nutrition and Food Technology Research Institute of Iran. She has more than 20 years of teaching and research experience. She has published more than 125 research papers in journals of national and international repute. She is editor-in-chief of the journal Applied Food Biotechnology indexed in web of science. She has received a number of prestigious awards in field of food biotechnology. She has done extensive research work in the area of food science and technology, enzyme and bioprocess technology, and biopolymers. She has published number of books in reputed publications.
Professor Suresh Kumar Srivastava is an institute professor at the School of Biochemical Engineering, Indian Institute of Technology (BHU), India. He has more than 30 years of teaching and research experience. He has published more than 70 research papers in journals of national and international repute. He has received number of prestigious awards from different government organizations and held prestigious positions in board of studies at different Indian Universities and also served as member of different administrative committees related to R&D. His area of specialization in enzyme engineering, enzyme technology, food technology, and biochemical engineering.
Textul de pe ultima copertă
This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products.
This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
Caracteristici
Cover the application of enzymes in flavor improvement and other quality attributes of diversified food products Easy to follow mathematical equations and case studies related to applicability of different food grade enzymes Examines special aspects related to enzyme immobilization and infusion technology