Enzymes in Food Biotechnology - 1st Edition - ISBN: 9780128132807

Enzymes in Food Biotechnology

1st Edition

Production, Applications, and Future Prospects

Editors: Mohammed Kuddus
Paperback ISBN: 9780128132807
Imprint: Academic Press
Published Date: 1st September 2018
Page Count: 968
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Description

Enzymes in Food Biotechnology: Production, applications, and future prospects, presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This is valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology useful for researchers, professionals, and students. Food applications include process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments and also development of more efficient enzymes.

Key Features

  • Explores recent scientific research to innovate novel ideas for new foods and enzyme engineering worldwide
  • Provides fundamental and advanced information on enzyme research for use in food biotechnology including microbial, plant and animal enzymes
  • Includes recent cutting edge research of the pharmaceutical uses of enzymes in the food industry

Readership

Graduate students, post-graduate students and research scholars along with food scientists working in food, pharmaceutical and biotech industries

Table of Contents

1. Plant growth promoting microbial enzymes
2. Hydrolases of halophilic origin with importance for the food industry
3. Enzymes in biosensors for food quality assessment
4. Plant-derived enzymes: A treasure for food biotechnology
5. Enzymes in pharmaceutical industry
6. Nutritional and nutraceutical improvement by enzymatic modification of food proteins
7. Enzyme engineering, for enzyme activity improvement
8. Transforming healthcare system through therapeutic enzymes therapeutic enzymes
9. Psychrophilic enzymes: Potential biocatalyst for food processing
10. Enzyme immobilization methods and applications in food industry
11. Enzyme immobilization methods and applications in food industry
12. Enzymes in Animal Feed Industry
13. Anti-biofilm enzymes as emerging technology in food quality and safety
14. Enzyme and bioactive peptides – a strategy for discovery and identification of anti-hypertensive peptides
15. Enzymes as additives in starch processing
16. Enzymes for use in functional foods
17. Use of microbial enzymes in dairy industry
18. Food enzymes and Nanotechnology
19. Lysozyme – a natural antimicrobial enzyme of interest in food applications
20. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens
21. Fungal proteases and production of bioactive peptides for food industry
22. Future prospective of enzyme technologies in the food industry
23. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues
24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology
25. Exploiting microbial enzymes for augmenting crop production
26. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited
27. Strategies for design and production of biocatalysts based on fructosyltransferases, hydrolases and glycosyltransferases, useful enzymes in food and feed industries
28. Application of proteases for production of bioactive peptides
29. Changes in the content of bioactive polyphenolic compounds of olive mill wastewater by the action of exogenous enzymes. Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater
30. Biosensors for food quality and safety monitoring: Fundamentals and applications
31. Enzymes in fruit juice processing
32. Introduction to food enzymes
33. Role of soil enzymes in sustainable crop production
34. Production of food-processing enzymes from recombinant micro-organism
35. Ligninolytic enzymes: An overview and applications in food industry
36. Development of Functional food from enzyme technology: A review
37. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes
38. Microbial enzyme in food biotechnology
39. Enzymes in meat industry
40. Enzymes in food industry-friend or foe
41. Enzymes in pharmaceutical industry for β-lactam antibiotics production
42. Current development and future perspective of microbial enzymes in dairy industries
43. Transglutaminase-crosslinked edible films and coatings for food applications
44. Application of Nanobiocatalysts on Food Waste
45. Wine enzymes: Potential and Practices
46. Application of a novel endo-β-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans
47. Enzymes in beverage industry
48. Application of immobilized enzymes in food industry
49. Enzymes as green, sustainable, and ecofriendly biotechnological alternatives for protein modification
50. Food enzymes from extreme environments
51. Enzymatic production of steviol glucosides by using β-glycosidase and their applications
52. Tenderization of meat by application of plant derived proteolytic enzymes

Details

No. of pages:
968
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128132807

About the Editor

Mohammed Kuddus

Mohammed Kuddus, has a PhD in Enzyme Biotechnology. He is the Dept. Head of The Department of Biochemistry, College of Medicine, University of Hail, Hail-2440, Kingdom of Saudi Arabia; Department of Bioengineering, Integral University, Lucknow, India. Dr Kuddus is in charge of 6 research projects, supervises 5 PhD students and has published 48 papers in peer-reviewed journals, presented in 36 conference/symposia and contributed to 6 book chapters in international books. Most of the published papers are related to enzymes and bioactive compounds. He is a new editor to the Elsevier pool and brings great experience and knowledge of Enzyme and Fermentation Technology, Biochemistry and Microbial Biotechnology to the Food Science team.

Affiliations and Expertise

Department of Biochemistry, College of Medicine, University of Hail, Kingdom of Saudi Arabia and Department of Bioengineering, Integral University, Lucknow, India

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