Enzymes
Novel Biotechnological Approaches for the Food Industry
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Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.
Key Features
- Provides fundamental and rigorous scientific information on enzymes
- Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo
- Presents the most updated knowledge in the area of food biotechnology
- Demonstrates novel horizons and potential for the use of enzymes in industrial applications
Readership
Researchers and students in biotechnological industries
Table of Contents
1. Introduction
2. Enzymes
3. Production of Enzymes: Fermentation and Genetic Engineering
4. Recovery and Purification of Industrial Enzymes
5. Chemical Stabilization of Enzymes
6. Immobilization of Enzymes and Their Use in Biotechnological Applications
7. Biocatalysis in Selected Media
8. Safety Regulations of Food Enzymes
9. Selected Industrial Enzymes
Product details
- No. of pages: 328
- Language: English
- Copyright: © Academic Press 2020
- Published: November 27, 2020
- Imprint: Academic Press
- eBook ISBN: 9780128005071
- Hardcover ISBN: 9780128002179
About the Editors
Selim Kermasha
Dr. Selim Kermasha is a professor at McGill University, Montreal, Canada, with a D.Sc. in enzymology. He was previously the Chair of the Department of Food Science and Agricultural Chemistry at McGill University. His primary research interest is in the area of enzymology, with special emphasis on food biotechnology. He led several research projects dealing with industrial approaches of national and international importance including the production of novel microbial enzymes and their purification, characterization, immobilization, and biocatalysis, as well as their industrial applications in the production of nutraceuticals and bio-ingredient. Dr. Kermasha has published over 220 refereed research papers and has been invited as a speaker to many scientific conferences, meetings, and industrial presentations.
Affiliations and Expertise
Professor, McGill University, Montreal, Quebec, Canada
N A Michael Eskin
Dr. Michael N.A. Eskin, a former Chair and Associate Dean, is a professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the recipient of many prestigious awards for his lipid research including the Stephen S. Chang Award by the Institute of Food Technologists, the Supelco AOCS Research Award, Stephen S. Chang award, Alton E. Bailey medal, Herbert J. Dutton Award and the Timothy L. Mounts Award by the American Oil Chemists' Society, and the William J. Eva Award by the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 17 books, 65 chapters and over 145 papers.
Affiliations and Expertise
Professor, University of Manitoba, Winnipeg, Manitoba, Canada