عنوان

Enzymes in food technology :

9789811319334

9811319332

9789811319327

9811319324

Enzymes in food technology :

[Book]

improvements and innovations /

Mohammed Kuddus, editors.

Singapore :

Springer,

2018.

1 online resource (xi, 419 pages) :

illustrations (some color)

Includes bibliographical references.

Intro; Preface; Contents; Editor; 1: Microbial Enzymes in Food Technology; 1.1 Introduction; 1.2 Enzymes in Food Industry; 1.3 Microbial Enzymes in Food Industries; 1.3.1 Amylases; 1.3.2 Proteases; 1.3.3 Pectinases; 1.3.4 Laccases; 1.3.5 Xylanase; 1.3.6 Lipases; 1.3.7 Lactases; 1.3.8 Cellulases; 1.3.9 Glucose Oxidase and Glucose Isomerase; 1.3.10 Invertase; 1.3.11 Transglutaminase; 1.4 Future Prospects; 1.5 Conclusion; References; 2: Enzymes in Bioconversion and Food Processing; 2.1 Introduction; 2.2 Classification of Enzymes; 2.3 Biochemistry of Enzymes and Their Various Sources

3.1.2.13 Asparagus (Asparagus officinalis)3.1.2.14 Avocado (Persea americana); 3.1.2.15 Banana (Musa acuminata); 3.1.2.16 Beans (Phaseolus vulgaris L.); 3.1.2.17 Broccoli (Brassica oleracea); 3.1.2.18 Cherries (Prunus cerasus); 3.1.2.19 Ginger (Zingiber officinale Roscoe); 3.1.2.20 Garlic (Allium sativum L.); 3.1.2.21 Grapes (Vitis vinifera L.); 3.1.2.22 Mustard (Brassica juncea) and Cabbage (Brassica oleracea); 3.1.3 Food Enzymes in Pharmaceutical Industry; 3.2 Conclusion; References; 4: Enzymatic Browning of Fruit and Vegetables: A Review; 4.1 Introduction; 4.2 Causes of Enzymatic Browning

3: Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations3.1 Introduction; 3.1.1 Significance of Food Enzymes; 3.1.2 Foods As a Source Of Enzymes; 3.1.2.1 Pineapple (Ananas comosus L.); 3.1.2.2 Papaya (Carica papaya L.); 3.1.2.3 FIG (Ficus carica); 3.1.2.4 Kiwifruit (Actinidia deliciosa); 3.1.2.5 Brucea javanica (L.) Merr.; 3.1.2.6 Cluster Fig (Ficus racemosa Roxb.); 3.1.2.7 Pumpkin (Cucurbita maxima); 3.1.2.8 Melon (Cucumis melo); 3.1.2.9 Cucumber (Cucumis sativus); 3.1.2.10 Mango (Mangifera indica); 3.1.2.11 Apple (Malus pumila); 3.1.2.12 Apricot (Prunus armeniaca L.)

4.2.1 Phenolic Compounds4.2.2 Polyphenol Oxidase and Related Enzymes; 4.2.3 Temperature; 4.2.4 pH; 4.3 Mechanism of Enzymatic Browning; 4.4 Control of Enzymatic Browning; 4.4.1 Heating and Cooling; 4.4.2 Heat Shock Method; 4.4.3 High-Pressure Processing; 4.4.4 Chemical Anti-browning Agents; 4.4.5 Other Methods; 4.5 Conclusion; 4.6 Future Perspectives; References; 5: Fungal Inulinases: An Interesting Option for Food Sweetener Production; 5.1 Introduction; 5.2 Action Mechanisms; 5.3 Syrup Production; 5.4 Inulooligosaccharides and Its Application in the Food Industry

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The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.

Springer Nature

com.springer.onix.9789811319334

Enzymes in food technology.

9789811319327

Enzymes.

Food-- Microbiology.

Enzymes.

Food Technology.

Food-Processing Industry.

Applied Microbiology.

Biochemical Engineering.

Biomedical Engineering/Biotechnology.

Food Microbiology.

Food Science.

Enzymes.

Food-- Microbiology.

MED003040

MQW

MQW

Kuddus, Mohammed

20200823225841.0

pn

[Book]

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