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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.
Researchers and students in biotechnological industries
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
- No. of pages:
- © Academic Press 2020
- 27th November 2020
- Academic Press
- eBook ISBN:
- Hardcover ISBN:
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.
Professor, McGill University, Montreal, Quebec, Canada
Dr. Michael 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 University of Manitoba, Winnipeg, Canada. He is the recipient of a number of 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 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. Dr. Eskin has authored and contributed to 15 books, 60 chapters, and over 145 papers.
Professor, University of Manitoba, Winnipeg, Manitoba, Canada
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