Enzymes in Food Technology Improvements and Innovations
Title:
Enzymes in Food Technology Improvements and Innovations
Author:
Kuddus, Mohammed. editor.
ISBN:
9789811319334
Physical Description:
XI, 419 p. 54 illus., 30 illus. in color. online resource.
Contents:
Enzyme immobilization methods and applications in food industry -- Cold-active enzymes in food processing -- Transglutaminase protein substrates of food interest -- Enhanced dyeing efficiency of enymatically modified protein fibers -- Tannin degrading enzymes: catalytic properties and technological perspectives -- Production of food enzymes from recombinant microorganisms -- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes -- Application of enzymes in meat processing -- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications -- Microbial enzymes in food biotechnology -- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity -- Food enzyme and nanotechnology -- Abzymes in food biotechnology -- Enzymes as a food additives -- Enzymes in Animal Feed Industry.
Abstract:
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
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Electronic Access:
https://doi.org/10.1007/978-981-13-1933-4