Enzymes in Food Biotechnology

Production, Applications, and Future Prospects

Häftad, Engelska, 2018

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-08-23
Mått:191 x 235 x undefined mm
Vikt:1 900 g
Format:Häftad
Språk:Engelska
Antal sidor:909
Förlag:Elsevier Science
ISBN:9780128132807

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Mer om författaren

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.

Innehållsförteckning

1. Introduction to Food Enzymes2. Microbial Enzyme in Food Biotechnology3. Enzymes in Beverage Industry4. Enzymes in Fruit Juice Processing5. Application of Microbial Enzymes in Dairy Industry6. Wine Enzymes: Potential and Practices7. Enzymes in Animal Feed Industry8. Enzymes in Meat Industry9. Enzymes for Use in Functional Foods10. Enzymes as Additives in Starch Processing: A Short Overview11. Lysozyme: An antimicrobial enzyme in food applications12. Ligninolytic enzymes: An overview and applications in food industry13. Hydrolases of halophilic origin with importance for the food industry14. Fungal proteases and production of bioactive peptides for food industry15. Application of proteases for production of bioactive peptides16. Development of Functional food from enzyme technology: A review17. Current development and future perspective of microbial enzymes in dairy industries18. Enzymes for Fructooligosacchrides production: achievements & opportunities19. Anti-biofilm enzymes as emerging technology in food quality and safety20. Enzyme and bioactive peptides – a strategy for discovery and identification of anti-hypertensive peptides21. Transglutaminase-crosslinked edible films and coatings for food applications22. Application of a novel endo-β-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans23. Enzymatic production of steviol glucosides by using β-glycosidase and their applications24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins28. Plant-derived enzymes: A treasure for food biotechnology29. Exploiting microbial enzymes for augmenting crop production30. Plant growth promoting microbial enzymes31. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues32. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes33. Role of soil enzymes in sustainable crop production34. Enzymes in pharmaceutical industry35. Transforming healthcare system through therapeutic enzymes therapeutic enzymes36. Enzymes in pharmaceutical industry for β-lactam antibiotics production37. Enzyme immobilization methods and applications in food industry38. Enzymes in biosensors for food quality assessment39. Enzyme engineering, for enzyme activity improvement40. Biosensors for food quality and safety monitoring: Fundamentals and applications41. Application of immobilized enzymes in food industry42. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens43. Production of food-processing enzymes from recombinant micro-organisms44. Food enzymes and Nanotechnology45. Application of Nanobiocatalysts on Food Waste46. Food enzymes from extreme environments47. Psychrophilic enzymes: Potential biocatalyst for food processing48. Enzymes in food industry-friend or foe49. Future prospective of enzyme technologies in the food industry