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Titre :	Enzymes in food and beverage processing Ajouter au panier
Auteur(s) :	Muthusamy Chandrasekaran, Éditeur scientifique
Type de document :	Livre
Sujets :	Enzymes ; Cinétique enzymatique ; Chimie -- Nomenclature ; Aliments -- Qualité ; Aide alimentaire ; Protéines ; Boissons ; Amidons ; Boulangerie ; Confiserie ; Corps gras ; Lipides ; Légumes ; Jus de fruits ; Aliments -- Additifs ; Aliments -- Saveur et odeur ; Lait ; Produits laitiers ; Fromage -- Variétés ; Viande ; Produits de la mer ; Probiotiques ; Aliments ; Enzymes -- Applications industrielles ; Aromatisants ; Aliments fonctionnels JUS DE LEGUME ; RECYCLAGE
Résumé :	Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also details the application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives. The book examines the scope, emerging enzyme technologies, and [...] Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also details the application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives. The book examines the scope, emerging enzyme technologies, and applications of enzymes in processing of various foods and beverages and in developing novel food products. It covers emerging enzyme technologies and enzyme engineering techniques for improved and enhanced performance of enzymes in food and beverage processing. The book discusses the scope for deriving new range of food products such as functional foods, nutraceuticals, and probiotics using enzymes as well as the scope for application of enzyme inhibitors and enzyme mediated biotransformation’s for improved enzyme processing of food and beverages. In the context of growing environmental problems and need for sustainable use of available natural resources, there is an increased need to implement valorization strategy in food and beverage processing industries which generates voluminous byproducts and wastes. Hence, the book also examines the use of enzymes in valorization of food processing wastes, besides the research gaps and future trends in the field that promote applications of enzymes. It examines the use of enzymes in food and beverage processing from the various food industries point of view and enables a deep understanding of the latest developments in modern food technologies and biotechnologies that you can use to meet ever-increasing consumer demands.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2016
Format :	1 vol. (XVI-539 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	Section I ENZYMES: BASICS AND DEVELOPMENT OF NOVEL BIOCATALYSTS 1. Enzymes: Concepts, Nomenclature, Mechanism of Action and Kinetics, Characteristics and Sources of Food-Grade Enzymes S. Raghul Subin and Sarita G. Bhat 2. Enzyme Technologies: Current and Emerging Technologies for Development of Novel Enzyme Catalysts Rajeev K. Sukumaran, Vani Sankar, Aravind Madhavan, Meena Sankar, Vaisakhi Satheesh, Ayman Salih Omar Idris, and Ummalyama Sabeela Beevi 3. E[...] Section I ENZYMES: BASICS AND DEVELOPMENT OF NOVEL BIOCATALYSTS 1. Enzymes: Concepts, Nomenclature, Mechanism of Action and Kinetics, Characteristics and Sources of Food-Grade Enzymes S. Raghul Subin and Sarita G. Bhat 2. Enzyme Technologies: Current and Emerging Technologies for Development of Novel Enzyme Catalysts Rajeev K. Sukumaran, Vani Sankar, Aravind Madhavan, Meena Sankar, Vaisakhi Satheesh, Ayman Salih Omar Idris, and Ummalyama Sabeela Beevi 3. Enzymes as Analytical Tools for the Assessment of Food Quality, Food Safety, and Monitoring of Food Processing Muthusamy Chandrasekaran and Ali H. A. Bahkali 4. Enzyme Engineering and Protein Modifications Marco Filice, Caio C. Aragon, and Jose M. Palomo Section II APPLICATIONS OF ENZYMES IN FOOD AND BEVERAGE INDUSTRIES 5. Enzymes in Food and Beverage Production: An Overview Muthusamy Chandrasekaran, Soorej M. Basheer, Sreeja Chellappan, Jissa G. Krishna, and P. S. Beena 6. Enzymes in Starch Processing Xiao Hua and Ruijin Yang 7. Enzymes in Bakeries Cristina M. Rosell and Angela Dura 8. Enzymes in Confectioneries Muthusamy Chandrasekaran and P. S. Beena 9. Enzymes in Oil- and Lipid-Based Industries Wenbin Zhang, Pengfei Li, and Ruijin Yang 10. Enzymes in Fruit Juice and Vegetable Processing Luciana Francisco Fleuri, Clarissa Hamaio Okino Delgado, Paula Kern Novelli, Mayara Rodrigues Pivetta, Débora Zanoni do Prado, and Juliana Wagner Simon 11. Enzymes in Beverage Processing Gustavo Molina, Fabiano Jares Contesini, Hélia Harumi Sato, and Gláucia Maria Pastore 12. Enzymes in Flavors and Food Additives Renu Nandakumar and Mamoru Wakayama 13. Enzymes in Milk, Cheese, and Associated Dairy Products Utpal Roy, Ravinder Kumar, Sanjeev Kumar, Monica Puniya, and Anil K. Puniya 14. Enzymes in Meat Processing Cinthia Baú Betim Cazarin, Gláucia Carielo Lima, Juliana Kelly da Silva, and Mário Roberto Maróstica Jr 15. Enzymes in Seafood Processing P.V. Suresh, T. Nidheesh, and Gaurav Kumar Pal Section III ADVANCES IN FOOD GRADE ENZYME BIOTECHNOLOGY 16. Enzymes in Synthesis of Novel Functional Food Ingredients Amit Kumar Jaiswal and Samriti Sharma 17. Enzymes in Processing of Nutraceuticals Fahad M. A. Al-Hemaid and Muthusamy Chandrasekaran 18. Enzyme-Mediated Novel Biotransformations in Food and Beverage Production Pedro Fernandes 19. Enzymes in Probiotics T. R. Keerthi, Honey Chandran C., and Muthusamy Chandrasekaran 20. Enzyme Inhibitors in Regulating Enzyme Processing of Food and Beverages Manzur Ali P. P. and Sapna Kesav 21. Enzymes in Valorization of Food and Beverage Wastes Wan Chi Lam, Tsz Him Kwan, and Carol Sze Ki Lin Section IV FUTURE PROSPECTS 22. Emerging Trends and Future Prospectives Muthusamy Chandrasekaran
Langue(s) :	Anglais
Identifiant :	978-1-138-89417-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195332

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