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Titre :	Enzymes in food technology : improvements and innovations Ajouter au panier
Auteur(s) :	Mohammed Kuddus, Éditeur scientifique
Type de document :	Livre
Sujets :	Microbiologie alimentaire ; Enzymes ; Food -- Microbiology ; Industrie pharmaceutique ; Fruits ; Légumes ; Tanins ; Catalyseurs ; Protéines ; Glucides ; Industries agro-alimentaires -- Technologie ; Enzymes -- Applications industrielles ; Textiles et tissus ; Aliments pour animaux ; Anticorps LIPASE ; BRUNISSEMENT ; ENZYME IMMOBILISEE ; ESTERASE
Résumé :	The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and bi[...] The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Editeur(s) :	Singapore : Springer Nature Singapore Pte Ltd
Date de publication :	2018
Format :	1 vol. (XI-419 p.) / ill. en noir et en coul., fig., tabl. / 25 cm
Note(s) :	Bibliogr.
Table des matières :	1 Microbial Enzymes in Food Technology Ahlawat, Sushma (et al.) 2 Enzymes in Bioconversion and Food Processing Ravindran, Rajeev (et al.) 3 Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations Ahmad, Iffat Zareen (et al.) 4 Enzymatic Browning of Fruit and Vegetables: A Review Singh, Balwinder (et al.) 5 Fungal Inulinases: An Interesting Option for Food Sweetener Production Flores-Gallegos, Adriana C. (et al.) 1 Microbial Enzymes in Food Technology Ahlawat, Sushma (et al.) 2 Enzymes in Bioconversion and Food Processing Ravindran, Rajeev (et al.) 3 Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations Ahmad, Iffat Zareen (et al.) 4 Enzymatic Browning of Fruit and Vegetables: A Review Singh, Balwinder (et al.) 5 Fungal Inulinases: An Interesting Option for Food Sweetener Production Flores-Gallegos, Adriana C. (et al.) 6 Methods of Enzyme Immobilization and Its Applications in Food Industry Singh, Archana (et al.) 7 Tannin Degrading Enzymes: Catalytic Properties and Technological Perspectives Chávez-González, Mónica L. (et al.) 8 Enzyme Catalysis and Its Role in Food Processing Industries Singh, Santosh Bahadur 9 Role of Enzymes in Pharmaceutical and Biotechnology Industries Singu, Bhupender (et al.) 10 Invertase: An Enzyme with Importance in Confectionery Food Industry Veana, Fabiola (et al.) 11 Technology Prospecting on Microbial Enzymes: Engineering and Application in Food Industry Singhal, Gauri (et al.) 12 Halophilic Archaeal Lipases and Esterases: Activity, Stability, and Food Applications Delgado-García, M. (et al.) 13 Biofunctionalization of Various Textile Materials Using Enzyme Biotechnology as a Green Chemistry Alternative Rather, Luqman Jameel (et al.) 14 Glucosides of Catechin and Epigallocatechin Gallate: Enzymatic Synthesis to Improve Its Biological Activity Nguyen, Thi Thanh Hanh (et al.) 15 Transglutaminase Protein Substrates of Food Interest Giosafatto, C. Valeria L. (et al.) 16 Industrial vs Food Enzymes: Applications and Future Prospects Palit, Sukanchan 17 Feed Enzymes: Source and Applications Singh, Poonam (et al.) 18 Chemoenzymatic Bioconjugation of Antibodies: Linking Proteins for Biomedical Applications Chan, Soo Khim (et al.) 19 Cold-Active Enzymes in Food Processing Hamid, Burhan (et al.) 20 Potential of Agri-Biotech Engineering: Rebellion Against Food Insecurity Roohi, (et al.)
Langue(s) :	Anglais
Identifiant :	978-981-1319327--
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197691

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