Novel Food Grade Enzymes

Applications in Food Processing and Preservation Industries
1. Auflage 2022
ISBN: 978-981-19-1287-0
Verlag: Springer Nature Singapore

Buch, Englisch, 487 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 910 g

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. 

This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.

Zielgruppe

Research

Autoren/Hrsg.

Dutt Tripathi, Abhishek

Srivastava, Suresh Kumar

Darani, Kianoush Khosravi-

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1.


Enzymes- General properties and Kinetics


2.


Plants and animal derived enzymes & their potential application


3.


Microbial production and recovery of food grade enzymes


4.


Enzymes in fruits & vegetable processing industries


5.


Enzymes in dairy processing industries


6.


Enzymes in bakery and confectionary industries


7.


Enzymes in brewing and wine industries


8.


Enzymes in meat, fish and poultry products processing & preservation


9.


Enzymes in functional food development


10.


Novel enzymes in food packaging industries with potential application in shelf life extension


11.


Enzymes as tool in food analysis & food borne pathogen detection


12.


Role and enzymes in flavor development and food preservation

13.


Current applications of Enzymes in GM (Genetically Modified) food development & food chain


14.


Enzyme Immobilization and its infusion strategy in food products

15.


Nanotechnology and Food grade enzymes


16.


Future prospects and challenges in food grade enzymes industrial production

Über Autor(innen)

Dr. Abhishek Dutt Tripathi is an assistant professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, India. He has published more than 75 research papers and articles in journals of national and international repute. His field of specialization is food chemistry, enzyme technology, fermentation technology, and food microbiology. He has also published two books, two manuals, and many book chapters associated with food and bioprocess technology. He has received several prestigious national and international awards and is also serving as editor and reviewer with many international and national journals.

Dr. Kianoush Khosravi Darani (co-editor) is a professor at the National Nutrition and Food Technology Research Institute of Iran. She has more than 20 years of teaching and research experience. She has published more than 125 research papers in journals of national and international repute. She is editor-in-chief of the journal Applied Food Biotechnology indexed in web of science. She has received a number of prestigious awards in field of food biotechnology. She has done extensive research work in the area of food science and technology, enzyme and bioprocess technology, and biopolymers. She has published number of books in reputed publications.

Professor Suresh Kumar Srivastava is an institute professor at the School of Biochemical Engineering, Indian Institute of Technology (BHU), India. He has more than 30 years of teaching and research experience. He has published more than 70 research papers in journals of national and international repute. He has received number of prestigious awards from different government organizations and held prestigious positions in board of studies at different Indian Universities and also served as member of different administrative committees related to R&D. His area of specialization in enzyme engineering, enzyme technology, food technology, and biochemical engineering.