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Author: Rickey Y. Yada
Publisher: Elsevier
ISBN: 0443154384
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability. - Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry - Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications - Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product
Author: Rickey Y. Yada
Publisher: Elsevier
ISBN: 0443154384
Category : Technology & Engineering
Languages : en
Pages : 380
Get Book Here
Book Description
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability. - Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry - Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications - Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product
Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0128096152
Category : Science
Languages : en
Pages : 486
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Book Description
Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. Water Extraction of Bioactive Compounds: From Plants to Drug Development is a detailed guide to the fundamental concepts and considerations needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Beginning with an introduction to plants as sources of drugs, the book highlights the need for a move towards both more rational and greener techniques in the field, and presents multiple innovative water-based strategies for the discovery and extraction of bioactive constituents of botanicals. A broad range of available techniques are reviewed, including conventional and pressurized hot water extraction techniques, intensified processes such as microwave-assisted, ultrasound-assisted processes, and enzyme assisted extraction, and processes using combined techniques. - Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs - Presents up-to-date and cutting edge applications by international experts - Highlights current use and future potential for industrial scale applications - Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals
Author: Miguel Angelo Parente Ribei Cerqueira
Publisher: Academic Press
ISBN: 0323898033
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. - Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design - Includes a broad vision of food trends and their impact in new product development - Features the newest methodologies and techniques for the analysis of developed food products
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: Antonio Bevilacqua
Publisher: Elsevier
ISBN: 0323911315
Category : Technology & Engineering
Languages : en
Pages : 734
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Book Description
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers
Author: Andreas Vogel
Publisher: John Wiley & Sons
ISBN: 3527813772
Category : Science
Languages : en
Pages : 499
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Book Description
This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.
Author: Thomas A. B. Sanders
Publisher: Woodhead Publishing
ISBN: 1782422579
Category : Technology & Engineering
Languages : en
Pages : 334
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Book Description
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more - Considers manufacturing issues of dietary fat in foods - Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims
Author: Steve Osborn
Publisher: Woodhead Publishing
ISBN: 0081003404
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. - Provides an overview of the organizational structure required within a company to develop foods for specific customer needs - Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods - Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs - Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry
Author: Hrudayanath Thatoi
Publisher: CRC Press
ISBN: 0429592167
Category : Medical
Languages : en
Pages : 342
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Book Description
The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.
Author:
Publisher: Elsevier
ISBN: 0444640479
Category : Science
Languages : en
Pages : 4876
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Book Description
Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science
