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    Value-Addition in Food Products and Processing Through Enzyme Technology

    Value-Addition in Food Products and Processing Through Enzyme Technology

    Forfatter: info mangler
    Bog
    • Format
    • Bog, paperback
    • Engelsk

    Beskrivelse

    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.

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    Detaljer
    • SprogEngelsk
    • Sidetal538
    • Udgivelsesdato06-12-2021
    • ISBN139780323899291
    • Forlag Academic Press Inc
    • FormatPaperback
    Størrelse og vægt
  • Vægt1450 g
    • coffee cup img
    10 cm
    book img
    21,6 cm
    27,6 cm

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    Juice Egg Technology Nutrition Food Databases. Enzyme inhibitors Enzymes Functional Food Functional foods Health Hydrolysis Lipase. Olive oil Peptides Preservation Stability Processing Seafood Baby foods Oligosaccharides Carotenoids Beverages Economic aspects Gastrointestinal Tract Dairy industry Fermentation Computational biology Safety Cytokines Agriculture Color Poultry Sweeteners Flavor Food additives Viscoelasticity Omega-3 fatty acids Dairy products Biotechnology Celiac disease Sources Synthesis Meat Carriers Animal Feed Application Biotransformation Chitin Food Chain Food Technology Infant Formula Prebiotics Probiotics Cellulase Implementation Biocatalysis Food Industry supply chain Biocatalysts Crustacean In-silico Bioactivity Nutraceuticals Pathogen Bioeconomy Enzyme engineering Food processing Appeal Microbiome Biofilm Proteases Bioinformatics tools Enzyme Technology Applications Recombinant enzymes Microbial transglutaminase Industrial application Chemical composition Valorization Extremophiles Antioxidant Shelf life Expression systems Stress conditions Eggshell Microbial Process Enzyme Protease Extreme conditions Dairy Enzyme immobilization Lipases Food Ingredients GM-foods Bioactive Lipids Value Addition Xylanase Sugar reduction Representative Digestibility Clarification Bioactive peptides Extremozymes Lactulose amylase By-product Bread processing and preparation Conjugated linoleic acid Dairy processing enzymes emulsifiers Enzymatic treatment Food Science and Technology Endogenous and exogenous flour enzymes Cold-adapted yeasts Commercial enzymes Extremophilic carbohydrases Enzymatic synthesis of prebiotics Food ingredient galactooligosaccharides Crab species “Greener” ß-fructofuranosidase immobilization strategies In situ prebiotic production Hydrolysate Engineered microbes Enzymatic extraction Enzymatic innovations Exogenous dairy enzymes esterase Enzymatic processes meat by-products Fats and Oils Food by-product Fruit processing fructooligosaccharides Lycopene extraction Myofibrillar Proteins Fructosyltransferase Fungal Enzyme oil extraction Pectin Methyl Esterases Polygalacturonases Pectinase Pectin Lyases In silico characterization synergistic effect Tomato Waste Isomaltooligosaccharides Milk processing Novel enzymes Pectate Lyases pectinolytic enzymes Protein Hydrolyzates Natural extracts Vegetable proteins Sea foods Source Value-added product Vegetable processing

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