Infodoc : Sciences, Techniques et Culture

Part I: Principles of industrial enzyme technology
1 Discovering new industrial enzymes for food applicationsIntroduction
1.1Introduction
1.2 Where to screen for new enzymes
1.3 How to screen for new enzymes
1.4 Summary: which option to choose?
1.5 References
2 Improving enzyme performance in food applications
2.1 Introduction
2.2 Laboratory evolution
2.3 Examples of improving enzyme stability and functionality by laborat[...]

Part I: Principles of industrial enzyme technology
1 Discovering new industrial enzymes for food applicationsIntroduction
1.1Introduction
1.2 Where to screen for new enzymes
1.3 How to screen for new enzymes
1.4 Summary: which option to choose?
1.5 References
2 Improving enzyme performance in food applications
2.1 Introduction
2.2 Laboratory evolution
2.3 Examples of improving enzyme stability and functionality by laboratory evolution
2.4 Rational and computational protein engineering
2.5 Examples of improving enzyme stability and ability by rational protein engineering
2.6 Examples of combined laboratory evolution and computational design
2.7 Summary and future trends
2.8 Sources of further information and advice
2.9 References
3 Industrial enzyme production for food applications
3.1 Introduction
3.2 Traditional sources and processes for industrial enzyme production
3.3 Design of expression systems for industrial enzyme production
3.4 Development of an enzyme production process
3.5 Future trends
3.6 Sources of further information and advice
3.7 References
4 Immobilized enzyme technology for food applications
4.1 Introduction
4.2 Immobilized enzyme technology for modification of acylglycerols
4.3 Immobilized enzyme technology for modification of carbohydrates
4.4 Immobilized enzyme technology protein modification
4.5 Immobilized enzyme technology for production of flavor compounds
4.6 Future trends
4.7 References
5 Consumer attitudes towards novel enzyme technologies in food processing
5.1 Introduction
5.2 Theoretical approaches to how consumers form attitudes to new food production technologies
5.3 Studies of consumer attitudes to enzyme technologies
5.4 Implications of consumer attitudes to enzyme technologies
5.5 Future trends
5.6 Sources of further information and advice
5.7 Acknow1edgements
5.8 References
Part II: Novel enzyme technology for food applications
6 Using crosslinking enzymes to improve textural and other properties of food
6.1 Introduction
6.2 Types of crosslinking enzymes
6.3 Application of crosslinking enzymes in baking and pasta manufacture
6.4 Application of crosslinking enzymes in meat and fish processing
6.5 Application of crosslinking enzymes in dairy applications
6.6 Other applications of crosslinking enzymes in food manufacture
6.7 Analysing the chemistry of crosslinks formed by enzymes
6.8 Effect of biopolymer crosslinking on nutritional properties of food
6.9 Conclusions
6.10 References
7 Enzymatically modified whey protein and other protein-based fat replacers
7.1 Introduction
7.2 Enhancing the fat mimicking properties of proteins
7.3 Applications in low-fat foods
7.4 Future trends
7.5 References
8 Enzymatic production of bioactive peptides from milk and whey proteins
8.1 Introduction
8.2 Angiotensin I-converting enzyme inhibitory peptides
8.3 Other bioactive peptides and their hea1th benefits
8.4 Production of bioactive peptides from milk and whey proteins
8.5 Future trends
8.6 Sources of further information and advice
8.7 References
9 Production of flavours, flavour enhancers and other protein-based speciality products
9.1 Introduction
9.2 Production and usage of mono sodium glutamate (MSG)
9.3 Chondroitin sulphate
9.4 Production of aspartame
9.5 Enzymes for vanilla extraction
9.6 Enzyme modified cheese as a flavour ingredient
9.7 Enzymes used in savoury flavouring
9.8 Enzymes used in yeast extract manufacture
9.9 Future trends
9.10 Sources of further information and advice
9.11 References
10 Applications of cold-adapted proteases in the food industry
10.1 Introduction
10.2 Use of proteolytic enzymes in food processing
10.3 Application of cold-adapted serine proteases in food processing
10.4 Modifying marine proteases for industrial use
10.5 Future trends
10.6 References
11 Health-functional carbohydrates: properties and enzymatic manufacture
11.1 Introduction
11.2 Dietary fibre
11.3 Prebiotics
11.4 Inulin
11.5 Transgalacto-oligosaccharides
11.6 Gluco-oligosaccharides
11.7 Alternansucrase-maltose acceptor oligosaccharides
11.8 Resistant starch
11.9 Arabinoxylan
11.10 0ligosaccharides from non-starch polysaccharides
11.11 Pectins
11.12 Oligodextran
11.13 Conclusion
11.14 References
12 Flavorings and other value-added products from sucrose
12.1 Introduction
12.2 Di- and oligosaccharides from sucrose
12.3 Polysaccharides from sucrose
12.4 Other products
12.5 Future trends
12.6 Sources of further information and advice
12.7 References
13 Production of structured lipids with functional health benefits
13.1 Introduction
13.2 Production of diglyceride oils
13.3 Production of healthy oils containing medium chain fatty acids
13.4 Future trends
13.5 Acknowledgements
13.6 References
14 Lipase-catalyzed harvesting and/or enrichment of industrially and nutritionally important fatty acids
14.1 Introduction
14.2 Lipase selectivity
14.3 Fatty acid harvesting
14.4 Structured triacylglycerols
14.5 Single reaction step process for the production of STAG
14.6 Multiple reaction step processes for the production of STAG
14.7 Nutritional and other uses of structured lipids
14.8 Summary and future trends
14.9 References
Index