Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined.
1. Introduction - p. xxvii 2. Chapter 1. Selection, engineering, and expression of microbial enzymes - p. 1 3. Chapter 2. Intellectual property on selection, expression, and production of enzymes - p. 31 4. Part I: Phytases - p. 47 5. Chapter 3. General aspects of phytases - p. 53 6. Chapter 4. Phytase in animal feed - p. 73 7. Chapter 5. Perspectives of phytases in nutrition, biocatalysis, and soil stabilization - p. 89 8. Part II: Depolymerizating Enzymes - p. 100 9. Chapter 6. Depolymerizating enzymes—cellulases - p. 107 10. Chapter 7. Laccases—properties and applications - p. 133 11. Chapter 8. Amylases - p. 163 12. Part III: NSP Enzymes - p. 175 13. Chapter 9. Nonstarch polysaccharide enzymes—general aspects - p. 183 14. Chapter 10. Depolymerizating enzymes in human food: Bakery, dairy products, and drinks - p. 211 15. Chapter 11. Perspectives of nonstarch polysaccharide enzymes in nutrition - p. 239 16. Part IV: Proteases - p. 249 17. Chapter 12. Proteases—general aspects - p. 257 18. Chapter 13. Proteases—human food - p. 267 19. Chapter 14. Proteases—animal feed - p. 279 20. Part V: Other Enzymes - p. 292 21. Chapter 15. Enzymes as therapeutic agents - p. 301 22. Chapter 16. Enzymes as direct decontaminating agents—mycotoxins - p. 313 23. Chapter 17. Enzymatic decontamination of antimicrobials, phenols, heavy metals, pesticides, polycyclic aromatic hydrocarbons, dyes, and animal waste - p. 331 24. Chapter 18. Chitinases - p. 361 25. Part VI: Enzymes and New or Alternative Food- and Feedstuffs - p. 375 26. Chapter 19. Alternative and new sources of feedstuffs - p. 381 27. Chapter 20. Tyrosinases—physiology, pathophysiology, and applications - p. 403 28. Chapter 21. Probiotics and enzymes in the gastrointestinal tract - p. 413 29. Chapter 22. Formulation of enzymes - p. 429 30. Chapter 23. Analytics of enzymes - p. 441 31. Chapter 24. Registration of food and feed additives (enzymes) in the United States, Canada, and China - p. 457 32. Chapter 25. Evaluation of Enzymes for Animal Nutrition by the EFSA in the European Union - p. 481 33. Chapter 26. Economics of food and feed enzymes: Status and prospectives - p. 487 34. Chapter 27. General perspectives of enzymes, environment preservation, and scarce natural resources—conclusions - p. 515 35. Index - p. 527
Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined.
1. Introduction - p. xxvii 2. Chapter 1. Selection, engineering, and expression of microbial enzymes - p. 1 3. Chapter 2. Intellectual property on selection, expression, and production of enzymes - p. 31 4. Part I: Phytases - p. 47 5. Chapter 3. General aspects of phytases - p. 53 6. Chapter 4. Phytase in animal feed - p. 73 7. Chapter 5. Perspectives of phytases in nutrition, biocatalysis, and soil stabilization - p. 89 8. Part II: Depolymerizating Enzymes - p. 100 9. Chapter 6. Depolymerizating enzymes—cellulases - p. 107 10. Chapter 7. Laccases—properties and applications - p. 133 11. Chapter 8. Amylases - p. 163 12. Part III: NSP Enzymes - p. 175 13. Chapter 9. Nonstarch polysaccharide enzymes—general aspects - p. 183 14. Chapter 10. Depolymerizating enzymes in human food: Bakery, dairy products, and drinks - p. 211 15. Chapter 11. Perspectives of nonstarch polysaccharide enzymes in nutrition - p. 239 16. Part IV: Proteases - p. 249 17. Chapter 12. Proteases—general aspects - p. 257 18. Chapter 13. Proteases—human food - p. 267 19. Chapter 14. Proteases—animal feed - p. 279 20. Part V: Other Enzymes - p. 292 21. Chapter 15. Enzymes as therapeutic agents - p. 301 22. Chapter 16. Enzymes as direct decontaminating agents—mycotoxins - p. 313 23. Chapter 17. Enzymatic decontamination of antimicrobials, phenols, heavy metals, pesticides, polycyclic aromatic hydrocarbons, dyes, and animal waste - p. 331 24. Chapter 18. Chitinases - p. 361 25. Part VI: Enzymes and New or Alternative Food- and Feedstuffs - p. 375 26. Chapter 19. Alternative and new sources of feedstuffs - p. 381 27. Chapter 20. Tyrosinases—physiology, pathophysiology, and applications - p. 403 28. Chapter 21. Probiotics and enzymes in the gastrointestinal tract - p. 413 29. Chapter 22. Formulation of enzymes - p. 429 30. Chapter 23. Analytics of enzymes - p. 441 31. Chapter 24. Registration of food and feed additives (enzymes) in the United States, Canada, and China - p. 457 32. Chapter 25. Evaluation of Enzymes for Animal Nutrition by the EFSA in the European Union - p. 481 33. Chapter 26. Economics of food and feed enzymes: Status and prospectives - p. 487 34. Chapter 27. General perspectives of enzymes, environment preservation, and scarce natural resources—conclusions - p. 515 35. Index - p. 527
