Value-Addition in Food Products and Processing Through Enzyme Technology
Published on 6. December 2021
Book
Paperback/Softback
538 pages
978-0-323-89929-1 (ISBN)
Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
More details
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Illustrations
60 illustrations (20 in full color); Illustrations
Dimensions
Height: 276 mm
Width: 216 mm
Weight
1450 gr
ISBN-13
978-0-323-89929-1 (9780323899291)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Mohammed Kuddus | Cristobal Noe Aguilar
Value-Addition in Food Products and Processing Through Enzyme Technology
E-Book
12/2021
Academic Press
€175.00
Available for download
Persons
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus' main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden. Prof. Dr. Cristobal N. Aguilar, Chemist, PhD, was the Director of the Research and Postgraduate Programs at Autonomous University of Coahuila (2018-2024, Mexico, where from 2014 to 2018, he was the Dean of the School of Chemistry. He is a Level III member of S.N.I. (Mexican System of Researchers). He has received several prizes and awards, among which the most important are the National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize "Carlos Casas Campillo 2008? of the Mexican Society of Biotechnology and Bioengineering, the National Prize AgroBio-2005, the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola Mexico 2003, the 2018 Outstanding Researcher Award by the International Association of Bioprocessing, and the 2019 Coahuila State Innovation Science and Technology Award. He's developed more than 30 research projects, including seven international exchange projects. He is a member of the Mexican Academy of Science (since 2014).
Content
1. Enzyme technology for production of food ingredients and functional foods
2. Enzymes in probiotics and genetically modified foods
3. Extremozymes in food production and processing
4. Enzymes technology in the production of flavours and food additives
5. Enzyme technology applied to biomolecule synthesis for the food industry
6. Enzymes technology in value addition of bakery and confectionery products
7. Production of food ingredients from food processing by-products by enzymatic processes
8. Enzymes in fruit and vegetable processing
9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
10. Enzymes in Dairy Products
11. Emerging trends and future perspectives on enzyme prospection with reference to food processing
12. Enzymes in nutrition, baby foods and food safety
13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing
14. Enzymes in fructo-oligosaccharides production
15. Enzymes in seafood processing
16. Commercial enzymes in dairy processing
17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients
18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies
19. In situ enzymatic synthesis of prebiotics to improve food functionality
20. Pectinase use in olive oil extraction processes
21. Lycopene extraction from tomato waste assisted by cellulase and pectinase
22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products
23. Value-added seafood products processing through novel enzyme
24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products
25. An overview of enzyme technology used in the food industry
26. Finding Better Enzymes by Bioprospecting
27. What enzyme-modified proteins are able to do
28. Microbial lipases and their applications in the food industry
29. Enzyme based food modification in managing digestive disorders
30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach
31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products
32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry
33. Recent developments in enzyme immobilization for food production
34. Significance of enzyme kinetics in food processing and production
35. Value addition in food supply chain and bio-economy
36. Emerging Trends and Future Prospective in enzyme technology
2. Enzymes in probiotics and genetically modified foods
3. Extremozymes in food production and processing
4. Enzymes technology in the production of flavours and food additives
5. Enzyme technology applied to biomolecule synthesis for the food industry
6. Enzymes technology in value addition of bakery and confectionery products
7. Production of food ingredients from food processing by-products by enzymatic processes
8. Enzymes in fruit and vegetable processing
9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
10. Enzymes in Dairy Products
11. Emerging trends and future perspectives on enzyme prospection with reference to food processing
12. Enzymes in nutrition, baby foods and food safety
13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing
14. Enzymes in fructo-oligosaccharides production
15. Enzymes in seafood processing
16. Commercial enzymes in dairy processing
17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients
18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies
19. In situ enzymatic synthesis of prebiotics to improve food functionality
20. Pectinase use in olive oil extraction processes
21. Lycopene extraction from tomato waste assisted by cellulase and pectinase
22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products
23. Value-added seafood products processing through novel enzyme
24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products
25. An overview of enzyme technology used in the food industry
26. Finding Better Enzymes by Bioprospecting
27. What enzyme-modified proteins are able to do
28. Microbial lipases and their applications in the food industry
29. Enzyme based food modification in managing digestive disorders
30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach
31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products
32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry
33. Recent developments in enzyme immobilization for food production
34. Significance of enzyme kinetics in food processing and production
35. Value addition in food supply chain and bio-economy
36. Emerging Trends and Future Prospective in enzyme technology