Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
1. Value-Addition in Food Products and Processing Through Enzyme Technology - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. About the editors - p. Page ix 8. Foreword - p. Page xi 9. Preface - p. Page xii 10. List of Illustrations - p. Page xiii 11. List of Tables - p. Page xiv 12. Chapter 1 : Enzyme technology for production of food ingredients and functional foods - p. Page xiv 13. Chapter 2 : Enzymes in probiotics and genetically modified foods - p. Page 9 14. Chapter 3 : Extremozymes in food production and processing - p. Page 19 15. Chapter 4 : Enzyme technology in the production of flavors and food additives - p. Page 38 16. Chapter 5 : Enzyme technology applied to biomolecule synthesis for the food industry - p. Page 52 17. Chapter 6 : Enzyme technology in value addition of bakery and confectionery products - p. Page 66 18. Chapter 7 : Enzymatic processes for the production of food ingredients from food processing by-products - p. Page 79 19. Chapter 8 : Enzymes in fruit and vegetable processing - p. Page 95 20. Chapter 9 : Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars - p. Page 108 21. Chapter 10 : Enzymes in dairy products - p. Page 120 22. Chapter 11 : Emerging trends and future perspectives on enzyme prospection with reference to food processing - p. Page 135 23. Chapter 12 : Enzymes in nutrition, baby foods, and food safety - p. Page 146 24. Chapter 13 : Extremophilic carbohydrases: production, application, and challenges in association with food processing - p. Page 159 25. Chapter 14 : Enzymes in fructooligosaccharides production - p. Page 171 26. Chapter 15 : Enzymes in seafood processing - p. Page 184 27. Chapter 16 : Commercial enzymes in dairy processing - p. Page 199 28. Chapter 17 : Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients - p. Page 218 29. Chapter 18 : Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies - p. Page 231 30. Chapter 19 : In situ enzymatic synthesis of prebiotics to improve food functionality - p. Page 246 31. Chapter 20 : Pectinase use in olive oil extraction processes - p. Page 263 32. Chapter 21 : Lycopene extraction from tomato waste assisted by cellulase and pectinase - p. Page 278 33. Chapter 22 : Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products - p. Page 289 34. Chapter 23 : Value-added seafood products processing through novel enzyme - p. Page 304 35. Chapter 24 : Enzyme-aimed extraction of bioactive compounds from crustaceans by-products - p. Page 319 36. Chapter 25 : An overview of enzyme technology used in food industry - p. Page 329 37. Chapter 26 : Finding novel enzymes by in silico bioprospecting approach - p. Page 342 38. Chapter 27 : What enzyme-modified proteins are able to do - p. Page 358 39. Chapter 28 : Microbial lipases and their applications in the food industry - p. Page 374 40. Chapter 29 : Enzyme-based food modification in managing digestive disorders - p. Page 390 41. Chapter 30 : Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach - p. Page 408 42. Chapter 31 : Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products - p. Page 422 43. Chapter 32 : Pectinases produced by extremophilic yeasts: from cold environments to the food industry - p. Page 433 44. Chapter 33 : Recent developments in enzyme immobilization for food production - p. Page 449 45. Chapter 34 : Significance of enzyme kinetics in food processing and production - p. Page 463 46. Chapter 35 : Value addition in food supply chain and bioeconomy - p. Page 480 47. Chapter 36 : Emerging trends and future prospective in enzyme technology - p. Page 489 48. Index - p. Page 501
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
1. Value-Addition in Food Products and Processing Through Enzyme Technology - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. About the editors - p. Page ix 8. Foreword - p. Page xi 9. Preface - p. Page xii 10. List of Illustrations - p. Page xiii 11. List of Tables - p. Page xiv 12. Chapter 1 : Enzyme technology for production of food ingredients and functional foods - p. Page xiv 13. Chapter 2 : Enzymes in probiotics and genetically modified foods - p. Page 9 14. Chapter 3 : Extremozymes in food production and processing - p. Page 19 15. Chapter 4 : Enzyme technology in the production of flavors and food additives - p. Page 38 16. Chapter 5 : Enzyme technology applied to biomolecule synthesis for the food industry - p. Page 52 17. Chapter 6 : Enzyme technology in value addition of bakery and confectionery products - p. Page 66 18. Chapter 7 : Enzymatic processes for the production of food ingredients from food processing by-products - p. Page 79 19. Chapter 8 : Enzymes in fruit and vegetable processing - p. Page 95 20. Chapter 9 : Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars - p. Page 108 21. Chapter 10 : Enzymes in dairy products - p. Page 120 22. Chapter 11 : Emerging trends and future perspectives on enzyme prospection with reference to food processing - p. Page 135 23. Chapter 12 : Enzymes in nutrition, baby foods, and food safety - p. Page 146 24. Chapter 13 : Extremophilic carbohydrases: production, application, and challenges in association with food processing - p. Page 159 25. Chapter 14 : Enzymes in fructooligosaccharides production - p. Page 171 26. Chapter 15 : Enzymes in seafood processing - p. Page 184 27. Chapter 16 : Commercial enzymes in dairy processing - p. Page 199 28. Chapter 17 : Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients - p. Page 218 29. Chapter 18 : Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies - p. Page 231 30. Chapter 19 : In situ enzymatic synthesis of prebiotics to improve food functionality - p. Page 246 31. Chapter 20 : Pectinase use in olive oil extraction processes - p. Page 263 32. Chapter 21 : Lycopene extraction from tomato waste assisted by cellulase and pectinase - p. Page 278 33. Chapter 22 : Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products - p. Page 289 34. Chapter 23 : Value-added seafood products processing through novel enzyme - p. Page 304 35. Chapter 24 : Enzyme-aimed extraction of bioactive compounds from crustaceans by-products - p. Page 319 36. Chapter 25 : An overview of enzyme technology used in food industry - p. Page 329 37. Chapter 26 : Finding novel enzymes by in silico bioprospecting approach - p. Page 342 38. Chapter 27 : What enzyme-modified proteins are able to do - p. Page 358 39. Chapter 28 : Microbial lipases and their applications in the food industry - p. Page 374 40. Chapter 29 : Enzyme-based food modification in managing digestive disorders - p. Page 390 41. Chapter 30 : Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach - p. Page 408 42. Chapter 31 : Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products - p. Page 422 43. Chapter 32 : Pectinases produced by extremophilic yeasts: from cold environments to the food industry - p. Page 433 44. Chapter 33 : Recent developments in enzyme immobilization for food production - p. Page 449 45. Chapter 34 : Significance of enzyme kinetics in food processing and production - p. Page 463 46. Chapter 35 : Value addition in food supply chain and bioeconomy - p. Page 480 47. Chapter 36 : Emerging trends and future prospective in enzyme technology - p. Page 489 48. Index - p. Page 501
