Improving and Tailoring Enzymes for Food Quality and Functionality (eBook, ePUB)

Redaktion: Yada, Rickey Y.; Dee, Derek R.

• Format: ePub

Produktbeschreibung

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

• Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry
• Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications
• Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 280
• Erscheinungstermin: 21. März 2024
• Englisch
• ISBN-13: 9780443154386
• Artikelnr.: 70221370

Inhaltsangabe

1. Introduction
2. Factors affecting enzyme activity
Part One Separation, Preparation and Biosynthesis of Enzyme Sources
3. Traditional enzyme separation and preparation
4. Microbial biosynthesis of enzymes for food applications
Part Two Enzyme Processing, Packaging, Analysis, and Valorization
5. Current and future uses of enzymes in food processing
6. Enzymes for food waste remediation and valorisation
7. Detection of pesticides in foods by enzymatic biosensors
8. Enzymes for food-packaging applications
Part Three: Applications of Enzymes in Foods
9. Enzymes in breadmaking
10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for
food applications
12. High pressure effects on enzyme catalysis and enzyme stability
13. Proteolytic enzymes for functional protein hydrolysates and bioactive
peptides production