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Value-Addition in Food Products and Processing Through Enzyme Technology
- 1st Edition - December 1, 2021
- Editors: Mohammed Kuddus, Cristóbal Noé Aguilar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 9 2 9 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 0 3 7 6 - 9
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sect… Read more
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Request a sales quoteValue Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.
This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.
- Presents research data from experts
- Includes emerging industry topics such as baby food and food safety
- Offers methodologies of enzymes in diagnostics for food testing and analysis
- Emphasizes enzyme technology through a microbial biotechnological lens
- Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Food scientists, technologists, ingredients suppliers, microbiologists, quality assurance personnel, food analysis professionals, chemists, biotechnologists along with academic and research scholars doing research in various related sectors. Scientists along with research scholars working in enzymology, bioengineering, biochemistry, molecular biology, microbiology, environmental science, food science, pharmaceuticals, waste management and biotech industries
1. Enzyme technology for production of food ingredients and functional foods
2. Enzymes in probiotics and genetically modified foods
3. Extremozymes in food production and processing
4. Enzymes technology in the production of flavours and food additives
5. Enzyme technology applied to biomolecule synthesis for the food industry
6. Enzymes technology in value addition of bakery and confectionery products
7. Production of food ingredients from food processing by-products by enzymatic processes
8. Enzymes in fruit and vegetable processing
9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
10. Enzymes in Dairy Products
11. Emerging trends and future perspectives on enzyme prospection with reference to food processing
12. Enzymes in nutrition, baby foods and food safety
13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing
14. Enzymes in fructo-oligosaccharides production
15. Enzymes in seafood processing
16. Commercial enzymes in dairy processing
17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients
18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies
19. In situ enzymatic synthesis of prebiotics to improve food functionality
20. Pectinase use in olive oil extraction processes
21. Lycopene extraction from tomato waste assisted by cellulase and pectinase
22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products
23. Value-added seafood products processing through novel enzyme
24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products
25. An overview of enzyme technology used in the food industry
26. Finding Better Enzymes by Bioprospecting
27. What enzyme-modified proteins are able to do
28. Microbial lipases and their applications in the food industry
29. Enzyme based food modification in managing digestive disorders
30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach
31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products
32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry
33. Recent developments in enzyme immobilization for food production
34. Significance of enzyme kinetics in food processing and production
35. Value addition in food supply chain and bio-economy
36. Emerging Trends and Future Prospective in enzyme technology
- No. of pages: 538
- Language: English
- Edition: 1
- Published: December 1, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780323899291
- eBook ISBN: 9780323903769
MK
Mohammed Kuddus
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.
Affiliations and expertise
Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi ArabiaCA
Cristóbal Noé Aguilar
Professor Cristóbal Noé Aguilar is a member of the Research Group of Bioprocesses & Bioproducts (RGBB-FRD), within the School of Chemistry at the Autonomous University of Coahuila, Mexico. He is also Director of Research and Postgraduate Studies. His scientific work focuses on the use and development of microbial and enzymatic technologies for the design of bioprocesses for food, fine-chemistry, pharmacy, biotechnology and environment. He has published 428 articles in indexed international journals (h-index 55), 18 book chapters and co-edited 4 books. He is a level III member of the National System of Researchers (SNI). He has led more than 45 research projects, including several international research projects. In 2022, Prof. Aguilar ranked among the top 10 scientists (Biology and Biochemistry) in Mexico and, in 2021 he was included in the top 2% worldwide by the SU Ranking.
Affiliations and expertise
Professor, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Mexico
Director of Research and Postgraduate Studies, Autonomous University of Coahuila, MexicoRead Value-Addition in Food Products and Processing Through Enzyme Technology on ScienceDirect