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Author: Parmjit S. Panesar
Publisher: I. K. International Pvt Ltd
ISBN: 9380026331
Category : Science
Languages : en
Pages : 385
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Book Description
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Author: Parmjit S. Panesar
Publisher: I. K. International Pvt Ltd
ISBN: 9380026331
Category : Science
Languages : en
Pages : 385
Get Book Here
Book Description
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0128132817
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Author: Hans-Jürgen Rehm
Publisher: Wiley-Blackwell
ISBN:
Category : Science
Languages : en
Pages : 828
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Book Description
Biotechnology Second, Completely Revised Edition Edited by H.-J. Rehm and G. Reed in cooperation with A. Pühler and P. Stadler This fully revised and expanded Second Edition takes into account all recent developments in biotechnology. It is extraordinarily broad in scope, up-to-date, carefully structured and well-balanced. "Biotechnology" considers both basic concepts and widely-differing industrial applications: it is a successful synthesis of theory and practice. Any scientist aiming for success in industrial microbiology, biochemistry, molecular biology and chemical engineering must turn to "Biotechnology". Volume 9: This volume examines the "classical" aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods. Four distinct, but related, areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi. Topics included are: • Production of Enzymes as Fine Chemicals • Nutritional Value of Microbial Biomass • Baked Goods • Baker’s Yeast Production • Carbohydrate-Based based Sweeteners •Wine and Brandy • Brewing • Cheese • Vinegar • Indigenous Fermented Foods • Fermented Feeds and Feed Supplements
Author: Muthusamy Chandrasekaran
Publisher: CRC Press
ISBN: 1482221306
Category : Technology & Engineering
Languages : en
Pages : 535
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Book Description
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
Author: Binod Parameswaran
Publisher: Springer
ISBN: 9811332630
Category : Technology & Engineering
Languages : en
Pages : 451
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Book Description
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Author: Sudhir P. Singh
Publisher: Elsevier
ISBN: 0128198214
Category : Technology & Engineering
Languages : en
Pages : 481
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Book Description
Advances in Enzyme Catalysis and Technologies intends to provide the basic structural and functional descriptions, and classification of enzymes. The scientific information related to the recombinant enzyme modifications, discovery of novel enzymes and development of synthetic enzymes are also presented. The translational aspects of enzyme catalysis and bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial biotechnology. Several case studies are included on enzymes for biofuels application, micro algal biorefineries, high-value bioactive molecules production and enzymes for environmental processes, such as enzymatic bioprocessing for functional food development, biocatalytic technologies for the production of functional sweetener, etc. - Provides a conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives - Includes comprehensive information about the inventions and advancement in enzyme system development for biomass processing and functional food developmental aspects - Gives an updated reference for education and understanding of enzyme technology
Author: Gopal Kumar Sharma
Publisher: CRC Press
ISBN: 1000505634
Category : Technology & Engineering
Languages : en
Pages : 342
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Book Description
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author: Jian Chen
Publisher: CRC Press
ISBN: 1439844976
Category : Science
Languages : en
Pages : 404
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Book Description
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol
Author: Susan Harlander
Publisher: Springer Science & Business Media
ISBN: 1461558158
Category : Technology & Engineering
Languages : en
Pages : 270
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Book Description
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.
Author: Charles W. Bamforth
Publisher: Oxford Handbooks
ISBN: 0199742707
Category : Science
Languages : en
Pages : 833
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Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
