عنوان

Enzymes in food technology :

شابک

9789811319334

شابک

9811319332

شابک اشتباه

9789811319327

شابک اشتباه

9811319324

عنوان اصلي

Enzymes in food technology :

نام عام مواد

[Book]

ساير اطلاعات عنواني

improvements and innovations /

نام نخستين پديدآور

Mohammed Kuddus, editors.

محل نشرو پخش و غیره

Singapore :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

2018.

نام خاص و کميت اثر

1 online resource (xi, 419 pages) :

ساير جزييات

illustrations (some color)

متن يادداشت

Includes bibliographical references.

متن يادداشت

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

متن يادداشت

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

متن يادداشت

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.)

متن يادداشت

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

بدون عنوان

0

بدون عنوان

8

بدون عنوان

8

بدون عنوان

8

متن يادداشت

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.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9789811319334

عنوان

Enzymes in food technology.

شماره استاندارد بين المللي کتاب و موسيقي

9789811319327

موضوع مستند نشده

Enzymes.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

Enzymes.

موضوع مستند نشده

Food Technology.

موضوع مستند نشده

Food-Processing Industry.

موضوع مستند نشده

Applied Microbiology.

موضوع مستند نشده

Biochemical Engineering.

موضوع مستند نشده

Biomedical Engineering/Biotechnology.

موضوع مستند نشده

Food Microbiology.

موضوع مستند نشده

Food Science.

موضوع مستند نشده

Enzymes.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

MED003040

موضوع مستند نشده

MQW

موضوع مستند نشده

MQW

شماره

ويراست

شماره رده

شماره رده

شماره رده

مستند نام اشخاص تاييد نشده

Kuddus, Mohammed

تاريخ عمليات

20200823225841.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y