Enzymes in Food Technology

Improvements and Innovations
1. Auflage 2018
ISBN: 978-981-13-1932-7
Verlag: Springer Nature Singapore

Buch, Englisch, 419 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 889 g

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.

Zielgruppe

Research

Autoren/Hrsg.

Kuddus, Mohammed

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Organische Chemie Biochemie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizintechnik, Biomedizintechnik, Medizinische Werkstoffe
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Medizintechnik, Biomedizintechnik
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

Enzyme immobilization methods and applications in food industry.- Cold-active enzymes in food processing.- Transglutaminase protein substrates of food interest.- Enhanced dyeing efficiency of enymatically modified protein fibers.- Tannin degrading enzymes: catalytic properties and technological perspectives.- Production of food enzymes from recombinant microorganisms.- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes.- Application of enzymes in meat processing.- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications.- Microbial enzymes in food biotechnology.- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity.- Food enzyme and nanotechnology.- Abzymes in food biotechnology.- Enzymes as a food additives.- Enzymes in Animal Feed Industry.

Über Autor(innen)

Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kuddus’s main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.