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Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903770
Category : Science
Languages : en
Pages : 278
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Book Description
Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology. Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages Includes enzyme applications in the production and processing of beverages Offers updates on the latest biotechnological tools in the production of value-added beverages Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903770
Category : Science
Languages : en
Pages : 278
Get Book
Book Description
Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology. Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages Includes enzyme applications in the production and processing of beverages Offers updates on the latest biotechnological tools in the production of value-added beverages Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more
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: Muthusamy Chandrasekaran
Publisher: CRC Press
ISBN: 1482221306
Category : Technology & Engineering
Languages : en
Pages : 556
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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: Mohammed Kuddus
Publisher: Elsevier
ISBN: 0323915752
Category : Science
Languages : en
Pages : 392
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Book Description
Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries. Provides biotechnological tools used in valorizing waste for the agri-food industry Presents novel and eco-friendly alternative processes to produce value added products by food waste utilization Discusses valuable molecules from agriculture and food industry residues as a future sustainable solution to improve public health and protect the environment
Author: Swasti Dhagat
Publisher: Springer Nature
ISBN: 9819714516
Category :
Languages : en
Pages : 300
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Book Description
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128172851
Category : Technology & Engineering
Languages : en
Pages : 548
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Book Description
Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. Provides technical aspects of bioprocesses for a deeper understanding of product creation Presents modeling and simulation examples for quality control and safety of fermented beverages Includes research methods and analysis to improve product development including texture and flavor
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: Raffaele Porta
Publisher:
ISBN: 9788130802282
Category : Enzymes
Languages : en
Pages : 280
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Book Description
Enzymes are highly efficient and naturally occurring catalysts allowing all the biochemical reactions and processes of life to happen. They are present in all food raw materials from both animal and plant origin. Due to the role played by numerous microorganisms in the production of foods and beverages, enzymes have been extensively and unwittingly used in the past centuries. In fact, for many thousands of years man has used naturally occurring microorganisms bacteria, yeasts and moulds and the enzymes they produce to make foods like bread and cheese, or drinks such as beer and wine. The Egyptians and Sumerians (2000 B.C.) developed fermentation for use in brewing and both bread- and cheese-making. Essential in the metabolism of all living organisms, the enzymes can also be used to drive chemical reactions outside their natural localization. When purified and added to food preparations, several enzymes are able to improve their flavor, texture, nutritional value and digestibility. In fact, enzyme efficiency, specificity and environmental friendliness led to their increased use in food processing. Food industry is constantly seeking advanced technologies to meet consumer demand and the enzymes are a useful biotechnological tool whose action can be controlled in the food matrix to prepare high quality products. Moreover, the enzymes facilitate chemical reactions otherwise impossible or requiring conditions that could damage or destroy the end product or which would need a too much high input of energy. Examples are the production of clear apple juice concentrates, which relies on the use of the enzyme pectinase, and the breakdown of starch to sugars. The latter process, originally carried out by boiling the starch with acid and, thus, requiring large energy inputs, takes place in the presence of enzymes in mild conditions, saving energy and preventing pollution of undesirable by-products. However, it was not until the mid of the past century that the rapid development in enzyme technology occurred, and only in the last 30 years the use of commercial enzymes has grown in the food industry, progressively becoming an important aspect of the manufacturing of particular foods, such as meat, vegetables, fruit, baked goods, milk products, and both alcoholic and non-alcoholic beverages. Currently used food enzymes sometimes originate in animals and plants but most come from a range of beneficial microorganisms. Thus, numerous purified enzymes are now being widely used not only in food processing but also as food additives. In this respect, it is noteworthy that the enzymes, like all proteins, can cause reactions only when people have been sensitized through exposure to large quantities. Therefore, since their levels in the food are generally very low, the enzymes are highly unlikely to cause allergies. Finally, the recent advent of biotechnology has also allowed significant refinements in the methodologies offering unpredictable solutions to many persistent problems and opening up exciting new possibilities. Among these, enzymes are proposed as exemplary agents of green technology since they can also be used either to treat biological wastes or to prevent their formation. However, even though the first food application of a product of gene technology (alpha-amylase) took place in 1982, progress in this field is being slowed down because the debate on some other more controversial applications of genetic engineering in animals is continuing throughout Europe. This book highlights the rapidly expanding field of enzyme applications in food technology, explaining how the biocatalysts bring advantages in some food processing improvement and innovation. The properties of different enzymes are linked to the physical and biochemical events that they influence and are related to the key nutritional, organoleptic and shelf-life qualities of food. In this context, the chapters explore also recent developments in the use of some enzymes as well as the discovery of applications of new enzymes.
Author: Robert J. Whitehurst
Publisher: John Wiley & Sons
ISBN: 9781444309942
Category : Technology & Engineering
Languages : en
Pages : 384
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Book Description
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Author: Sankar Chandra Deka
Publisher: Apple Academic Press
ISBN: 9781771887984
Category : Food industry and trade
Languages : en
Pages : 386
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Book Description
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
