Applications in Food Processing and Preservation Industries
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This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microb...
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.
1. Enzymes- General properties and Kinetics 2. Plants and animal derived enzymes & their potential application 3. Microbial production and recovery of food grade enzymes 4. Enzymes in fruits & vegetable processing industries 5. Enzymes in dairy processing industries 6. Enzymes in bakery and confectionary industries 7. Enzymes in brewing and wine industries 8. Enzymes in meat, fish and poultry products processing & preservation 9. Enzymes in functional food development 10. Novel enzymes in food packaging industries with potential application in shelf life extension 11. Enzymes as tool in food analysis & food borne pathogen detection 12. Role and enzymes in flavor development and food preservation 13. Current applications of Enzymes in GM (Genetically Modified) food development & food chain 14. Enzyme Immobilization and its infusion strategy in food products 15. Nanotechnology and Food grade enzymes 16. Future prospects and challenges in food grade enzymes industrial production