Enzymes in Food and Beverage Processing

CRC Press
  • erscheint ca. am 31. Dezember 2023
  • Buch
  • |
  • Hardcover
  • |
  • 540 Seiten
978-1-138-58343-6 (ISBN)
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.
  • Englisch
  • London
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für höhere Schule und Studium
80 Tables, black and white; 104 Illustrations, black and white
  • Höhe: 241 mm
  • |
  • Breite: 171 mm
978-1-138-58343-6 (9781138583436)

weitere Ausgaben werden ermittelt
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: Concepts, Nomenclature, Mechanism of Action and Kinetics, Characteristics and Sources of Food-Grade Enzymes
S. Raghul Subin and Sarita G. Bhat
Enzyme Technologies: Current and Emerging Technologies for Development of Novel Enzyme Catalysts
Rajeev K. Sukumaran, Vani Sankar, Aravind Madhavan, Meena Sankar, Vaisakhi Satheesh, Ayman Salih Omar Idris, and Ummalyama Sabeela Beevi
Enzymes as Analytical Tools for the Assessment of Food Quality, Food Safety, and Monitoring of Food Processing
Muthusamy Chandrasekaran and Ali H. A. Bahkali
Enzyme Engineering and Protein Modifications
Marco Filice, Caio C. Aragon, and Jose M. Palomo
Enzymes in Food and Beverage Production: An Overview
Muthusamy Chandrasekaran, Soorej M. Basheer, Sreeja Chellappan, Jissa G. Krishna, and P. S. Beena
Enzymes in Starch Processing
Xiao Hua and Ruijin Yang
Enzymes in Bakeries
Cristina M. Rosell and Angela Dura
Enzymes in Confectioneries
Muthusamy Chandrasekaran and P. S. Beena
Enzymes in Oil- and Lipid-Based Industries
Wenbin Zhang, Pengfei Li, and Ruijin Yang
Enzymes in Fruit Juice and Vegetable Processing
Luciana Francisco Fleuri, Clarissa Hamaio Okino Delgado, Paula Kern Novelli, Mayara Rodrigues Pivetta, Debora Zanoni do Prado, and Juliana Wagner Simon
Enzymes in Beverage Processing
Gustavo Molina, Fabiano Jares Contesini, Helia Harumi Sato, and Glaucia Maria Pastore
Enzymes in Flavors and Food Additives
Renu Nandakumar and Mamoru Wakayama
Enzymes in Milk, Cheese, and Associated Dairy Products
Utpal Roy, Ravinder Kumar, Sanjeev Kumar, Monica Puniya, and Anil K. Puniya
Enzymes in Meat Processing
Cinthia Bau Betim Cazarin, Glaucia Carielo Lima, Juliana Kelly da Silva, and Mario Roberto Marostica Jr
Enzymes in Seafood Processing
P. V. Suresh, T. Nidheesh, and Gaurav Kumar Pal
Enzymes in Synthesis of Novel Functional Food Ingredients
Amit Kumar Jaiswal and Samriti Sharma
Enzymes in Processing of Nutraceuticals
Fahad M. A. AlHemaid and Muthusamy Chandrasekaran
Enzyme-Mediated Novel Biotransformations in Food and Beverage Production
Pedro Fernandes
Enzymes in Probiotics
T. R. Keerthi, Honey Chandran C., and Muthusamy Chandrasekaran
Enzyme Inhibitors in Regulating Enzyme Processing of Food and Beverages
Manzur Ali P. P. and Sapna Kesav
Enzymes in Valorization of Food and Beverage Wastes
Wan Chi Lam, Tsz Him Kwan, and Carol Sze Ki Lin
Emerging Trends and Future Prospectives
Muthusamy Chandrasekaran

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