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Enzymes in Food and Beverage Processing

Muthusamy Chandrasekaran editor

Format:Hardback

Publisher:Taylor & Francis Inc

Published:23rd Oct '15

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Enzymes in Food and Beverage Processing cover

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 Food and Beverage Processing covers development of novel enzymes with desired properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also details the application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives.

The book examines the scope, emerging enzyme technologies, and applications of enzymes in processing of various foods and beverages and in developing novel food products. It covers emerging enzyme technologies and enzyme engineering techniques for improved and enhanced performance of enzymes in food and beverage processing. The book discusses the scope for deriving new range of food products such as functional foods, nutraceuticals, and probiotics using enzymes as well as the scope for application of enzyme inhibitors and enzyme mediated biotransformation’s for improved enzyme processing of food and beverages.

In the context of growing environmental problems and need for sustainable use of available natural resources, there is an increased need to implement valorization strategy in food and beverage processing industries which generates voluminous byproducts and wastes. Hence, the book also examines the use of enzymes in valorization of food processing wastes, besides the research gaps and future trends in the field that promote applications of enzymes. It examines the use of enzymes in food and beverage processing from the various food industries point of view and enables a deep understanding of the latest developments in modern food technologies and biotechnologies that you can use to meet ever-increasing consumer demands.

ENZYMES IN FOOD AND BEVERAGE

PROCESSING

Editors : Muthusamy chadrasekaran

Publishers : CRC Press

Taylor & Francis Group

Year : 2018

No. of Pages : 539

Price : CHF: 200, USD: 221,

INR: 15,826.91

Enzymes technologies find an important

place in Biotechnology which has immense

potential for strengthening diverse food

products using vast biodiversity. This helps to

resolve environmental problems caused by

wastes from food and beverages industries.

This book presents the application of

different enzymes in various food and beverage

industries in addition to preventing information

on basics concepts and fundamentals

principles of enzyme technologies and

enzyme engineering. The book also deals with

latest advances in food science technology

with respect to emerging food industries, such

as functional foods, nutraceuticals, probiotics

the use of enzyme inhibitors and enzyme

biotransformation in addition to the use of

enzyme valorization of food and beverage

processing by products and waste.

There are 22 chapters grouped under

four sections. Section I deals with enzyme

basics and development of novel biocatalysts

covered in chapters 1, 2, 3 and 4. Chapter 1

BOOK REVIEW

presents comprehensive information on

enzymes-their nomenclature, mechanism of

action and kinetics, characteristics and

sources of food-grade enzymes. Chapter 2

deals with enzyme catalysts. Chapter 3

includes a detailed discussion on the use

of quantity and food safety. Chapter 4 deals

with the latest developments and scope of

application of enzyme engineering and protein

modification in food processing.

Section II covers various applications of

enzymes in food and beverage industries in

chapters 5 to 15 including starch processing

industries, bakery industries, confectionary

industries, role of enzymes in oil and lipid

processing, processing of fruit and vegetables

processing of alcoholic and non-alcoholic

beverages, enzyme applications in the

production of flavours, food additive milk,

cheese and associated dairy products, role of

enzyme in meat tenderization and use of

enzyme technology for the processing of sea

food.

Section III deals with recent advances in

food –grade enzyme biotechnology in

chapters 16-21, like synthesis of novel

functional food ingredients, processing of

nutraceuticals form plant resources,

development of probiotics, prebiotics,

synbiotics and cobiotics an use of enzyme

inhibitors in regulating enzyme processing of

food and beverages.

Section IV comprises chapter 22

which presents the future perspectives of

emerging trends of enzyme applications in

food processing industries.

The contents of this book will cater

to the food science researchers, enzyme

biotechnologists and food and beverages

industries as a reference book for guidance

and a roadmap for taking up research in these

areas. Also this book holds the potential to

leave as a useful text cum reference for

advanced courses in food science

technology, food biotechnology and food

engineering, enzyme biotechnology and food

waste management.

JEYANTHI, G.P.

ISBN: 9781482221282

Dimensions: unknown

Weight: 1156g

540 pages