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Enzymes in Food Biotechnology - 1st Edition - ISBN: 9780128132807, 9780128132814

Enzymes in Food Biotechnology

1st Edition

Production, Applications, and Future Prospects

Editor: Mohammed Kuddus
Paperback ISBN: 9780128132807
eBook ISBN: 9780128132814
Imprint: Academic Press
Published Date: 23rd August 2018
Page Count: 909
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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 valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the 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 the development of more efficient enzymes.

Key Features

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


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

Table of Contents

1. Introduction to Food Enzymes
2. Microbial Enzyme in Food Biotechnology
3. Enzymes in Beverage Industry
4. Enzymes in Fruit Juice Processing
5. Application of Microbial Enzymes in Dairy Industry
6. Wine Enzymes: Potential and Practices
7. Enzymes in Animal Feed Industry
8. Enzymes in Meat Industry
9. Enzymes for Use in Functional Foods
10. Enzymes as Additives in Starch Processing: A Short Overview
11. Lysozyme: An antimicrobial enzyme in food applications
12. Ligninolytic enzymes: An overview and applications in food industry
13. Hydrolases of halophilic origin with importance for the food industry
14. Fungal proteases and production of bioactive peptides for food industry
15. Application of proteases for production of bioactive peptides
16. Development of Functional food from enzyme technology: A review
17. Current development and future perspective of microbial enzymes in dairy industries
18. Enzymes for Fructooligosacchrides production: achievements & opportunities
19. Anti-biofilm enzymes as emerging technology in food quality and safety
20. Enzyme and bioactive peptides – a strategy for discovery and identification of anti-hypertensive peptides
21. Transglutaminase-crosslinked edible films and coatings for food applications
22. Application of a novel endo-β-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans
23. Enzymatic production of steviol glucosides by using β-glycosidase and their applications
24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology
25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited
26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries
27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins
28. Plant-derived enzymes: A treasure for food biotechnology
29. Exploiting microbial enzymes for augmenting crop production
30. Plant growth promoting microbial enzymes
31. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues
32. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes
33. Role of soil enzymes in sustainable crop production
34. Enzymes in pharmaceutical industry
35. Transforming healthcare system through therapeutic enzymes therapeutic enzymes
36. Enzymes in pharmaceutical industry for β-lactam antibiotics production
37. Enzyme immobilization methods and applications in food industry
38. Enzymes in biosensors for food quality assessment
39. Enzyme engineering, for enzyme activity improvement
40. Biosensors for food quality and safety monitoring: Fundamentals and applications
41. Application of immobilized enzymes in food industry
42. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens
43. Production of food-processing enzymes from recombinant micro-organisms
44. Food enzymes and Nanotechnology
45. Application of Nanobiocatalysts on Food Waste
46. Food enzymes from extreme environments
47. Psychrophilic enzymes: Potential biocatalyst for food processing
48. Enzymes in food industry-friend or foe
49. Future prospective of enzyme technologies in the food industry


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© Academic Press 2018
23rd August 2018
Academic Press
Paperback ISBN:
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About the Editor

Mohammed Kuddus

Mohammed Kuddus

Prof. Mohammed Kuddus, PhD in Enzyme Biotechnology. After completing his PhD, he served at Integral University, Lucknow, He the professor and chair of the Department of Biochemistry at University of Hail, Saudi Arabia. Prof. Kuddus’ main research area includes enzyme technology, protein biochemistry, and microbial biotechnology. He has more than 15 years of research and teaching experience, has published more than 55 research articles in reputed international journals along with 15 book chapters. He has presented more than 36 abstracts at various national/international conferences/symposia. He also worked as an organizing committee member for 7 international conferences/symposia in the related field. He has been serving as an editor/editorial board member and reviewer for more than 10 and 30 international peer-reviewed journals, respectively. He has also been awarded Young Scientist Projects from the Department of Science and Technology, India, and International Foundation for Science, Sweden.

Affiliations and Expertise

Professor and Chair, Department of Biochemistry, University of Hail, Hail, Saudi Arabia

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