Rickey Y. Yada,
Derek R. Dee
Elsevier Science
e druk, 2024
9780443154379
Improving and Tailoring Enzymes for Food Quality and Functionality
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
2024
ISBN13: 9780443154379
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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 an important cross-discipline resource that merges 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.
Specificaties
Inhoudsopgave
1. Introduction<br>2. Factors affecting enzyme activity<br><br>Part One Separation, Preparation and Biosynthesis of Enzyme Sources<br>3. Traditional enzyme separation and preparation<br>4. Microbial biosynthesis of enzymes for food applications<br><br>Part Two Enzyme Processing, Packaging, Analysis, and Valorization<br>5. Current and future uses of enzymes in food processing<br>6. Enzymes for food waste remediation and valorisation<br>7. Detection of pesticides in foods by enzymatic biosensors<br>8. Enzymes for food-packaging applications<br><br>Part Three: Applications of Enzymes in Foods<br>9. Enzymes in breadmaking<br>10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications<br>12. High pressure effects on enzyme catalysis and enzyme stability<br>13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production