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Microbial enzyme technology in food applications

Titre :	Microbial enzyme technology in food applications Ajouter au panier
Auteur(s) :	Ramesh C. Ray, Éditeur scientifique Cristina M. Rosell, Éditeur scientifique
Type de document :	Livre
Sujets :	LIPASE ; AMYLASE ; PECTINASE ; PROTEASE ; CATALASE ; PHENOLASE ; ISOMERISATION ; ENCAPSULATION ; BRASSAGE Amidons ; Bière ; Boulangerie -- Technique ; Enzymes -- Applications industrielles ; Fermentation ; Glucides ; Glucose ; Hydrolyse ; Industries agroalimentaires ; Jus de fruits ; Lactose ; Manioc ; Peptidases ; Produits laitiers ; Viande -- Industrie et commerce ; Vin
Résumé :	The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and co[...] The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2017
Collection :	Food Biology Series
Format :	1 vol. (XIII-506 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part 1: HISTORY 1. Microbial Enzymes in Food Applications: History of Progress Swati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata Panda Part 2: CHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES 2. Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses Mario M. Martínez and Manuel Gómez 3. Starch-active debranching and α-glucanotransferase enzymes Mario M. Martínez and Manuel Gómez Part 1: HISTORY 1. Microbial Enzymes in Food Applications: History of Progress Swati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata Panda Part 2: CHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES 2. Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses Mario M. Martínez and Manuel Gómez 3. Starch-active debranching and α-glucanotransferase enzymes Mario M. Martínez and Manuel Gómez 4. Glucose Isomerising Enzymes Savitha S. Desai, Dhanashree B. Gachhi and Basavaraj S. Hungund 5. Sucrose Transforming Enzymes: Hydrolysis & Isomerization Harish B.S. and Kiran Babu Uppuluri 6. Sucrose Transforming Enzymes: Hydrolysis & Isomerization Harish B.S. and Kiran Babu Uppuluri 7. β- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis Francisco J. Plou, Julio Polaina and Julia Sanz-Aparicio 8. Pectinases and their Biotechnological Applications Anuja Vohra and Reena Gupta 9. Proteases Olga Luisa Tavano 10. Microbial Transglutaminase and Applications in Food Industry Marek Kieliszek and Stanisław Błażejak 11. Microbial Milk Coagulants Ekaterini Moschopoulou 12. Lipase: Properties, functions and food application Maria Antonia Pedrine Colabone Celligoi, Cristiani Baldo, Thiago Andrade Marques Marcelo Rodrigues de Melo, Fabiana Guillen Moreira Gasparin and Márcio de Barros 13. Catalases: Types, structure, applications and future outlook Balwinder Singh Sooch, Baljinder Singh Kauldhar, Munish Puri 14. Microbial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing Industries Susana Rodríguez-Couto Part 3: MICROBIAL ENZYMES IN FOOD FERMENTATION 15. Role of intrinsic and supplemented enzymes in brewing and beer properties Sergio O. Serna-Saldivar and Monica Rubio-Flores 16. Enzymes in Baking Angela Dura and Cristina M. Rosell 17. Enzymes in Winemaking José Manuel Rodriguez-Nogales, Encarnación Fernández-Fernández and Josefina Vila-Crespo 18. Microbial Linamarase in Cassava Fermentation Sudhanshu S. Behera and Ramesh C. Ray 19. Enzymes in Dairy Processing Ashok Kumar Mohanty and Pradip Behare Part 4: ADVANCEMENT IN MICROBIAL ENZYME TECHNOLOGY 20. Recombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food Processing Kelly Dong, Yapa A. Himeshi Samarasinghe, Wenjing Hua, Leah Kocherry and Jianping Xu 21. Recombinant Enzymes Used in Fruit and Vegetable Juice Industry Yapa A. Himeshi Samarasinghe, Wenjing Hua, Kelly Dong, Leah Kocherry and Jianping Xu 22. Marine Microbial Enzymes in Food Application Arunachalam Cinnathambi and Chandrasekaran Muthusamy 23. Extremophiles as potential resource for food processing enzymes Archana Sharma and T. Satyanarayana 24. Production of Microbial Enzymes by Solid-State Fermentation for Food Applications Quentin Carboué, Marie-Stéphane Tranier, Isabelle Perraud-Gaime and Sevastianos Roussos 25. Scaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An Overview Steve C. Z. Desobgo, Swati S. Mishra, Sunil K. Behera and Sandeep K. Panda Biotechnology of Microbial Xylanase: Overview Hooi Ling Ho 26. Enzyme Encapsulation Technology and their Applications in Food Processing Steva Lević1,, Verica Đorđević, Zorica Knežević-Jugović, Ana Kalušević, Nikola Milašinović, Branko Bugarsk2 and Viktor Nedović
Langue(s) :	Anglais
Identifiant :	978-1-4987-4983-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192710

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