Value-Addition in Food Products and Processing Through Enzyme Technology

Value-Addition in Food Products and Processing Through Enzyme Technology

1st Edition - December 1, 2021

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  • Editors: Mohammed Kuddus, Cristobal Aguilar
  • eBook ISBN: 9780323903769
  • Paperback ISBN: 9780323899291

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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 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.

Key Features

  • 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

Table of Contents

  • 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

Product details

  • No. of pages: 538
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: December 1, 2021
  • Imprint: Academic Press
  • eBook ISBN: 9780323903769
  • Paperback ISBN: 9780323899291

About the Editors

Mohammed Kuddus

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 Arabia

Cristobal Aguilar

Dr. Cristobal Noe Aguilar, Professor of Food Science and Biotechnology, Universidad Autònoma de Coahuila, Mexico. Prof. Aguilar is member level III of the National System of Researchers of Mexico (S.N.I.). He has awarded with several prizes including: Outstanding Researcher Award 2019 (International Bioprocessing Association, IBA-IFIBiop 2019); Prize of Science, Technology and Innovation Coahuila 2019; National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize-2008 of the Mexican Society of Biotechnology and Bioengineering, National Prize AgroBio-2005 and the Mexican Price in Food Science and Technology. CONACYT-Coca Cola México 2003. From 2014 is member of the Mexican Academy of Science. Prof. Aguilar is member of the International Bioprocessing Association, Mexican Academy of Sciences, Mexican Society for Biotech & Bioeng, Mexican Association for Food Science & Biotechnology. He is associate editor of Heliyon-Microbiology (Elsevier), Frontiers in Sustainable Food System (Frontiers) and member of several editorial boards of International Scientific Journals.

Affiliations and Expertise

Professor of Food Science and Biotechnology, Universidad Autònoma de Coahuila, Coahuila, Mexico

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