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Full Description
Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.
Contents
PART I: NANOMATERIALS FOR MEDICAL APPLICATIONS 1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods 2. Novel Food Processing Technologies for Inactivation of Food Enzymes 3. Scope of Ozone Technology for Inactivation of Food Enzymes 4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes 5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes 6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzymes 7. Radiofrequency Technology for Inactivation of Food Enzymes 8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes 9. Applications of Ultrasound Technology for Inactivation of Food Enzymes 10. Potential of Enzymes for Biodegradation of Plastic Waste PART II: PLANTS AND BIOPRODUCTS FOR INACTIVATION OF ENZYMES 11. Natural Medicinal Products as Potential Enzyme Inhibitors 12. Enzymatic Inhibitors from Medicinal Plants 13. Mushrooms as Source of Enzyme Inhibitors 14. Enzymatic Browning- Mechanism and Prevention 15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities 16. Insight into Catalase Immobilization, Applicability and Inactivation Mechanisms Through Process Engineering Strategies PART III: BIONANOMATERIALS FOR INACTIVATION OF ENZYMES 17. Nanozymes-based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects 18. Nanoencapsulated Antimicrobial Carriers in Packed Food 19. Advanced Bionanomaterials for Catalysis and Surface Process
