- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
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.
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
