Immobilized Enzymes in Food and Microbial Processes PDF Download
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Author: Alfred Olson
Publisher: Springer Science & Business Media
ISBN: 1468420887
Category : Science
Languages : en
Pages : 269
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Book Description
In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept of being able to create an immobilized derivative of an enzyme which has long-term stability and is able to be recovered and reused is fascinating, to say the least. Since the industrial application of enzymes has been mostly in the food and microbial process industry it is not surprising that many of the applications of immobilized enzymes considered for commercial development fall within the area of this industry. It is for this reason that we organized a symposium on immobilized enzymes for the 166th National Meeting of the American Chemical Society. Appropriately, the symposium was jointly sponsored by the Division of Agricultural and Food Chemistry and the Division of Microbial Chemistry and Technology. Although there were at least half a dozen symposia at other meetings on various aspects of immobilized enzyme technology in the preceding ten months none had specifically addressed themselves to food and microbial processes and none had been held at a meeting such as the National ACS gathering, which is not only large but multidisciplinary. The enthusiastic response to this symposium prompted us, at the invita tion of Plenum Press, to publish the proceedings of this symposium.
Author: Alfred Olson
Publisher: Springer Science & Business Media
ISBN: 1468420887
Category : Science
Languages : en
Pages : 269
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Book Description
In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept of being able to create an immobilized derivative of an enzyme which has long-term stability and is able to be recovered and reused is fascinating, to say the least. Since the industrial application of enzymes has been mostly in the food and microbial process industry it is not surprising that many of the applications of immobilized enzymes considered for commercial development fall within the area of this industry. It is for this reason that we organized a symposium on immobilized enzymes for the 166th National Meeting of the American Chemical Society. Appropriately, the symposium was jointly sponsored by the Division of Agricultural and Food Chemistry and the Division of Microbial Chemistry and Technology. Although there were at least half a dozen symposia at other meetings on various aspects of immobilized enzyme technology in the preceding ten months none had specifically addressed themselves to food and microbial processes and none had been held at a meeting such as the National ACS gathering, which is not only large but multidisciplinary. The enthusiastic response to this symposium prompted us, at the invita tion of Plenum Press, to publish the proceedings of this symposium.
Author: Ravishankar Rai V
Publisher: John Wiley & Sons
ISBN: 1118864557
Category : Technology & Engineering
Languages : en
Pages : 750
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Book Description
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Author: Pitcher
Publisher: CRC Press
ISBN: 1351090305
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.
Author: Ramesh C. Ray
Publisher: CRC Press
ISBN: 1315351412
Category : Science
Languages : en
Pages : 379
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Book Description
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
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: Selim Kermasha
Publisher: Academic Press
ISBN: 0128005076
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries. - Provides fundamental and rigorous scientific information on enzymes - Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo - Presents the most updated knowledge in the area of food biotechnology - Demonstrates novel horizons and potential for the use of enzymes in industrial applications
Author: Ichiro Chibata
Publisher: Elsevier
ISBN: 1483215865
Category : Science
Languages : en
Pages : 372
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Book Description
Immobilized Microbial Cells, Volume 4 provides an overview of the methods of immobilization, applications, and ways of utilizing immobilized microbial cells and subcellular organelles and chloroplasts as biocatalysts. This volume is comprised of seven chapters. It begins with the historical background of immobilized cell research. Subsequent chapters focus on the methods of immobilization and applications of immobilized microbial cells, living cells, and organelles. The last two chapters discuss gas production of immobilized cells for energy generation and the chemical engineering analysis of immobilized-cell systems. The book will be of great use to chemists and chemical engineers.
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540
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Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Author: John J. McKetta Jr
Publisher: CRC Press
ISBN: 9780824787011
Category : Science
Languages : en
Pages : 998
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Book Description
Written by more than 40 world renowned authorities in the field, this reference presents information on plant design, significant chemical reactions, and processing operations in industrial use - offering shortcut calculation methods wherever possible.
Author: Henry G. Schwartzberg
Publisher: CRC Press
ISBN: 9780824783631
Category : Technology & Engineering
Languages : en
Pages : 514
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Book Description
Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.
