Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application…mehr
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.
Inhaltsangabe
Preface xi Mohamed GHOUL Introduction xiii Mohamed GHOUL Part 1. Enzymatic Processes in the Food Industry 1 Introduction to Part 1 3 Isabelle CHEVALOT Chapter 1. General Characteristics of Enzymes 5 Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU 1.1. Notion of catalysis 5 1.2. Notion of specificity 7 1.3. Nomenclature 7 1.4. Mechanism of enzyme catalysis 9 1.5. Single-substrate enzyme kinetics 11 1.6. Effects of the environment on activity 13 1.7. Multi-substrate enzyme kinetics 18 Chapter 2. Classification of Enzymes Used in the Food Industry 21 Latifa CHEBIL and Mohamed GHOUL 2.1. Oxidoreductases (CE1) 22 2.2. Transferases (CE2) 22 2.3. Hydrolases (CE3) 23 2.4. Lyases (CE4) 24 2.5. Isomerases (CE5) 24 2.6. Ligases (CE6) 25 Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27 Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU 3.1. Enzymes involved in the starch degradation reaction 27 3.2. Enzymes involved in the degradation of lignocellulosic substrates 29 3.3. Enzymes involved in the degradation of pectin-type substrates 33 3.4. Enzymes involved in the degradation of lipid substrates 36 3.5. Enzymes involved in protein degradation 37 Chapter 4. Enzyme Production for Food Applications 41 Mohamed GHOUL and Seraphim PAPANIKOLAOU 4.1. Amylases 42 4.2. Pullulases 44 4.3. Lignocellulases 44 4.4. Pectinases 49 4.5. Lipases 52 4.6. Proteases 54 4.7. Conclusion 58 Chapter 5. Ways to Improve Enzymatic Processes 59 Isabelle CHEVALOT and Catherine HUMEAU 5.1. Enzyme engineering 59 5.2. Process engineering 89 Chapter 6. Main Enzymatic Processes in the Food Industry 107 Latifa CHEBIL and Mohamed GHOUL 6.1. Baking and pastry 107 6.2. Malting and brewing 110 6.3. Starch and its by-products 114 6.4. Milk 116 6.5. Fat 120 6.6. Meat and seafood products 124 6.7. Flavors and additives 127 6.8. Fruit juices and wines 130 Part 1 References 137 Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163 Introduction to Part 2 165 Marie-Bénédicte ROMOND Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167 Jennifer BURGAIN and Marie-Bénédicte ROMOND 7.1. Taxonomic notions and the definition of "probiotic" 167 7.2. The probiotics market and health claims 170 7.3. Prebiotics 172 Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175 Frank PIVA and Marie-Bénédicte ROMOND 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175 8.2. Production of probiotics and metabiotics/postbiotics 191 8.3. Industrial applications 196 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199 Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211 Jennifer BURGAIN and Marie-Bénédicte ROMOND 9.1. Species, strain identity and origin 211 9.2. Physiology of probiotic strains 213 9.3. Impact of lactobacilli on digestive health 215 Chapter 10. Encapsulation Processes 225 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 10.1. Definition and aims of encapsulation 225 10.2. Atomization 227 10.3. Extrusion 230 10.4. Emulsification 232 10.5. Coating 233 Chapter 11. Encapsulation Matrices 237 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 11.1. Polysaccharides 237 11.2. Proteins 239 11.3. Bacterial adhesion to encapsulation materials 240 11.4. Conclusion 243 Chapter 12. Fermented Foods 245 Frank PIVA and Marie-Bénédicte ROMOND 12.1. Traditional fermented foods 246 12.2. New approaches to fermentation 254 Part 2 References 257 Conclusion 291 Mohamed GHOUL List of Authors 293 Index 295
Preface xi Mohamed GHOUL Introduction xiii Mohamed GHOUL Part 1. Enzymatic Processes in the Food Industry 1 Introduction to Part 1 3 Isabelle CHEVALOT Chapter 1. General Characteristics of Enzymes 5 Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU 1.1. Notion of catalysis 5 1.2. Notion of specificity 7 1.3. Nomenclature 7 1.4. Mechanism of enzyme catalysis 9 1.5. Single-substrate enzyme kinetics 11 1.6. Effects of the environment on activity 13 1.7. Multi-substrate enzyme kinetics 18 Chapter 2. Classification of Enzymes Used in the Food Industry 21 Latifa CHEBIL and Mohamed GHOUL 2.1. Oxidoreductases (CE1) 22 2.2. Transferases (CE2) 22 2.3. Hydrolases (CE3) 23 2.4. Lyases (CE4) 24 2.5. Isomerases (CE5) 24 2.6. Ligases (CE6) 25 Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27 Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU 3.1. Enzymes involved in the starch degradation reaction 27 3.2. Enzymes involved in the degradation of lignocellulosic substrates 29 3.3. Enzymes involved in the degradation of pectin-type substrates 33 3.4. Enzymes involved in the degradation of lipid substrates 36 3.5. Enzymes involved in protein degradation 37 Chapter 4. Enzyme Production for Food Applications 41 Mohamed GHOUL and Seraphim PAPANIKOLAOU 4.1. Amylases 42 4.2. Pullulases 44 4.3. Lignocellulases 44 4.4. Pectinases 49 4.5. Lipases 52 4.6. Proteases 54 4.7. Conclusion 58 Chapter 5. Ways to Improve Enzymatic Processes 59 Isabelle CHEVALOT and Catherine HUMEAU 5.1. Enzyme engineering 59 5.2. Process engineering 89 Chapter 6. Main Enzymatic Processes in the Food Industry 107 Latifa CHEBIL and Mohamed GHOUL 6.1. Baking and pastry 107 6.2. Malting and brewing 110 6.3. Starch and its by-products 114 6.4. Milk 116 6.5. Fat 120 6.6. Meat and seafood products 124 6.7. Flavors and additives 127 6.8. Fruit juices and wines 130 Part 1 References 137 Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163 Introduction to Part 2 165 Marie-Bénédicte ROMOND Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167 Jennifer BURGAIN and Marie-Bénédicte ROMOND 7.1. Taxonomic notions and the definition of "probiotic" 167 7.2. The probiotics market and health claims 170 7.3. Prebiotics 172 Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175 Frank PIVA and Marie-Bénédicte ROMOND 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175 8.2. Production of probiotics and metabiotics/postbiotics 191 8.3. Industrial applications 196 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199 Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211 Jennifer BURGAIN and Marie-Bénédicte ROMOND 9.1. Species, strain identity and origin 211 9.2. Physiology of probiotic strains 213 9.3. Impact of lactobacilli on digestive health 215 Chapter 10. Encapsulation Processes 225 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 10.1. Definition and aims of encapsulation 225 10.2. Atomization 227 10.3. Extrusion 230 10.4. Emulsification 232 10.5. Coating 233 Chapter 11. Encapsulation Matrices 237 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 11.1. Polysaccharides 237 11.2. Proteins 239 11.3. Bacterial adhesion to encapsulation materials 240 11.4. Conclusion 243 Chapter 12. Fermented Foods 245 Frank PIVA and Marie-Bénédicte ROMOND 12.1. Traditional fermented foods 246 12.2. New approaches to fermentation 254 Part 2 References 257 Conclusion 291 Mohamed GHOUL List of Authors 293 Index 295
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