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.
1. Improving and Tailoring Enzymes for Food Quality and Functionality - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. Preface - p. Page viii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : A history of enzymes and their applications in the food industry - p. Page x 11. Chapter 2 : Factors affecting enzyme activity and design - p. Page 10 12. Chapter 3 : Enzyme separation and preparation: Traditional to advanced methods - p. Page 49 13. Chapter 4 : Microbial biosynthesis of enzymes for food applications - p. Page 86 14. Chapter 5 : Enzymes in food processing: Present uses and future prospects - p. Page 102 15. Chapter 6 : Enzymes for treatment, remediation, and valorization of wastewater and food wastes - p. Page 129 16. Chapter 7 : Detection of pesticides and herbicides in foods by enzymatic biosensors - p. Page 156 17. Chapter 8 : Enzymes for food-packaging applications - p. Page 176 18. Chapter 9 : Enzymes in breadmaking - p. Page 208 19. Chapter 10 : Enzymes in meat and fish - p. Page 235 20. Chapter 11 : Enzyme immobilization and engineering for food applications - p. Page 253 21. Chapter 12 : Enzymes at high hydrostatic pressure - p. Page 284 22. Chapter 13 : Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides - p. Page 317 23. Index - p. Page 347
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.
1. Improving and Tailoring Enzymes for Food Quality and Functionality - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. Preface - p. Page viii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : A history of enzymes and their applications in the food industry - p. Page x 11. Chapter 2 : Factors affecting enzyme activity and design - p. Page 10 12. Chapter 3 : Enzyme separation and preparation: Traditional to advanced methods - p. Page 49 13. Chapter 4 : Microbial biosynthesis of enzymes for food applications - p. Page 86 14. Chapter 5 : Enzymes in food processing: Present uses and future prospects - p. Page 102 15. Chapter 6 : Enzymes for treatment, remediation, and valorization of wastewater and food wastes - p. Page 129 16. Chapter 7 : Detection of pesticides and herbicides in foods by enzymatic biosensors - p. Page 156 17. Chapter 8 : Enzymes for food-packaging applications - p. Page 176 18. Chapter 9 : Enzymes in breadmaking - p. Page 208 19. Chapter 10 : Enzymes in meat and fish - p. Page 235 20. Chapter 11 : Enzyme immobilization and engineering for food applications - p. Page 253 21. Chapter 12 : Enzymes at high hydrostatic pressure - p. Page 284 22. Chapter 13 : Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides - p. Page 317 23. Index - p. Page 347
