Enzymes in Human and Animal Nutrition

Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined.

• Examines the role of enzymes in nutrition and in the production of food and animal feed so that food industry and academic researchers can understand applications of enzymes in the health of humans and animals
• Begins with a thorough overview of selection, engineering and expression of microbial enzymes
• Examines extremophile organisms as a potential new source of enzymes
• Includes discussion of analytics, economics and intellectual property to increase applicability of the rest of the book outside of the lab

Academics, students and researchers in nutrition and nutritional physiology, veterinarians, agronomists, food and feed producers

1. Selection, engineering and expression of microbial enzymes
Patrícia Poeta, A A Dias, Gilberto Igrejas, Vanessa Silva, Rui Bezerra, Carlos Simões Nunes
2. Intellectual Property on selection, expression and production of enzymes
Carlos Simões Nunes

Phytases
3. General Aspects of Phytases
Vikas Kumar and Amit Kumar Sinha
4. Phytase in Animal Feed
Nicholas Romano, Vikas Kumar
5. Perspectives of phytases in nutrition, biocatalysis and soil stabilization
Michele Rigon Spier, Maitê Rodrigues, Luana Paludo, Myriam Lorena Melgarejo Navarro Cerutti

Depolymerizating Enzymes
6. Depolymerizating enzymes - cellulases
Carlos Simoes Nunes
7. Laccases - properties and applications
Carlos Simões Nunes, Adinarayana Kunamneni
8. Amylases
Shivendra Kumar, Srijit Chakravarty

NSP Enzymes
9. Non-starch polysaccharides (NSPs) enzymes - General Aspects
Habte-Michael Habte-Tsion, Vikas Kumar
10. Depolymerizating Enzymes in Human Food: Bakery, Dairy Products and Drinks
Parisa Fallahi, Habte-Michael Habte-Tsion, Waldemar Rossi Jr
11. Perspectives of non-starch polysaccharides (NSP) enzymes in nutrition
Habte-Michael Habte-Tsion, Vikas Kumar, Waldemar Rossi Jr

Proteases
12. Proteases: General Aspects
Petra Philipps-Wiemann
13. Proteases – Human Food
Petra Philipps-Wiemann
14. Proteases - Animal Feed
Petra Philipps-Wiemann

Other Enzymes
15. Enzymes as Therapeutic Agents
Adinarayana Kunamneni, Christian Ogaugwu, Diwakar Goli
16. Enzymes as direct decontaminating agents – mycotoxins
Manjunath Manubolu, Lavanya Goodla, Kavitha Pathakoti, Kjell Malmlöf
17. Enzymatic decontamination of antimicrobials, phenols, heavy metals, pesticides, polycyclic aromatic hydrocarbons, dyes and animal waste
Carlos Simões Nunes, Kjell Malmlöf
18. Chitinases
Carlos Simões Nunes, Petra Philipps-Wiemann

Enzymes and new or alternative food- and feedstuffs
19. Alternative and new sources of feedstuffs
Nicholas Romano
20. Tyrosinases - Physiology, Pathophysiology and Applications
Carlos Simoes Nunes, Kurt Vogel 
21. Probiotics and enzymes in the gastrointestinal tract
Carlos Simoes Nunes
22. Formulation of enzymes
Carlos Simoes Nunes, Petra Philipps-Wiemann 
23. Analytic of enzymes
Kurt Vogel
24. Registration of food and feed additives (enzymes) in USA, Canada and China
Carlos Simoes Nunes, Adinarayana Kunamneni, Vikas Kumar, Habte-Michael Habte-Tsion
25. Registration of food and feed additives - enzymes in the European Union
Guido Rychen, Hervé Toussaint
26. Economics of food and feed enzymes: status and perspectives
David A. Guerrand
27. General perspectives of enzymes, environment preservation and scarce natural resources - conclusions
Carlos Simoes Nunes