Recent Advances in Food Enzymes

Innovations and Applications
Erscheinungsjahr 2027
ISBN: 978-0-443-45087-7
Verlag: Elsevier Science

Buch, Englisch, 410 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Recent Advances in Food Enzymes: Innovations and Applications presents the latest developments in enzyme applications across food science, biotechnology, and biochemistry. This essential resource is designed for researchers and professionals, offering in-depth insights into how food enzymes can optimize processes, enhance product quality, and drive innovation within the food industry. Covering a broad spectrum of topics—from fundamental biochemical concepts and AI-driven enzyme discovery to practical applications in dairy, meat, and beverage production—this book serves as a vital reference for those seeking to leverage enzyme technology for improved efficiency and effectiveness in food product development, nutraceuticals and bioprocessing.

In addition to addressing the technical aspects of enzyme application, this book emphasizes sustainability and highlights the role of enzymes in waste management and eco-friendly practices, making it invaluable for sustainability advocates. Case studies, expert insights, and technology advancements equips readers with the knowledge needed to navigate the challenges and opportunities presented by enzyme technologies in today's evolving food landscape.

Autoren/Hrsg.

Kumar, Vijay

Naik, Bindu

Gupta, Payal

Chamoli, Shivangi

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie

Inhaltsverzeichnis

1. Foundational Biochemical Concepts and Historical Perspectives
2. Enzyme Production and Purification Techniques
3. Enzyme Engineering and Biotechnology
4. Emerging Trends in Enzyme Biotechnology
5. Immobilized and Nano Enzymes in Food Processing
6. Enzymes in Dairy Products
7. Enzymes in Beverage Production
8. Enzymes in Fruit and Vegetable Processing
9. Enzymes in Meat Processing
10. Enzymes in Baking and Confectionery
11. Enzymes in Fats and Oils Processing
12. Enzymes in Flavor Development
13. Enzymes in Nutraceuticals and Functional Foods
14. Enzymes in Food Waste Management
15. Analytical Techniques for Enzyme Activity
16. Regulatory and Safety Aspects of Food Enzymes
17. Sustainability, Environmental Impact, and Ethical Considerations in Enzyme Biotechnology
18. Innovative Applications of Food Enzymes
19. Consumer Perceptions and Market Trends
20. Challenges, Future Perspectives, and Industry Insights of Food Enzymes

Über Autor(innen)

Gupta, Payal
Dr. Gupta is currently an Assistant Professor in the Department of Biotechnology at Graphic Era University in Dehradun, India. She completed her Master’s degree in 2011, earning a Gold Medal, followed by her Doctorate in Biotechnology from 2012 to 2016. Dr. Gupta was awarded the DST INSPIRE Fellowship by the Department of Science and Technology, Government of India, during her doctoral studies.

Dr. Gupta’s research group focuses on engineering nanomaterials, specifically nanofibers and nanocomposites, for biofilm mitigation in wastewater treatment. She has also conducted studies on heavy metal remediation using microalgae and explored yeast-based wastewater treatment for triacylglycerol (TAG) accumulation. Additionally, she is investigating microbial adaptation to various environmental conditions through NMR-based metabolomics and transcriptomics.

Chamoli, Shivangi
Dr. Shivangi Chamoli is an Assistant Professor in the Department of Biotechnology at Graphic Era University in Dehradun, India. She earned both her Master's and Ph.D. in Biochemistry from G.B. Pant University of Agriculture and Technology, India.

Dr. Chamoli's primary research interests includes molecular biology, enzymology, biofuels, bioremediation, and nanotechnology. She is actively engaged in a research project funded by the Government of India that focuses on the degradation of xenobiotic compounds in wastewater. Additionally, she investigates the structural and functional aspects of proteins through bioinformatics studies.

Kumar, Vijay
Dr. Vijay Kumar was awarded the Ph.D. degree from H.N.B Garhwal University. Srinagar, Garhwal, Uttarakhand, India in Biotechnology. Presently He is working as Associate Professor at Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, Uttarakhand. He had both teaching and research experience for more than 13 years. His field of interest is Primary and secondary metabolites from microbes and plants. He is working on Pullulanase, Phytase, amylase, and chitinase, He is handling 8 research projects and published more than 117 research papers in National and international journals.

Naik, Bindu
Bindu Naik has done B Sc in Zoolgy, M Sc in Biotechnology, M Tech in Food Science & Technology with a Ph D in Bioprocess & Food Engineering. She has worked at BFIT and Doon PG College as an Assistant Professor. She joined Uttaranchal University in 2018 and worked as an Assistant Professor for two years before moving to be an assistant professor at the Department of Life Sciences, GEU-IIC Innovation activity coordinator, Graphic Era (Deemed to be University) Dehradun, Uttarakhand, India.