Enzymes in Food and Beverage Processing: 1st Edition (Paperback) book cover

Enzymes in Food and Beverage Processing

1st Edition

Edited by Muthusamy Chandrasekaran

CRC Press

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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 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.

Table of Contents

ENZYMES: BASICS AND DEVELOPMENT OF NOVEL BIOCATALYSTS

Enzymes: Concepts, Nomenclature, Mechanism of Action and Kinetics, Characteristics and Sources of Food-Grade Enzymes

S. Raghul Subin and Sarita G. Bhat

Enzyme Technologies: Current and Emerging Technologies for Development of Novel Enzyme Catalysts

Rajeev K. Sukumaran, Vani Sankar, Aravind Madhavan, Meena Sankar, Vaisakhi Satheesh, Ayman Salih Omar Idris, and Ummalyama Sabeela Beevi

Enzymes as Analytical Tools for the Assessment of Food Quality, Food Safety, and Monitoring of Food Processing

Muthusamy Chandrasekaran and Ali H. A. Bahkali

Enzyme Engineering and Protein Modifications

Marco Filice, Caio C. Aragon, and Jose M. Palomo

APPLICATIONS OF ENZYMES IN FOOD AND BEVERAGE INDUSTRIES

Enzymes in Food and Beverage Production: An Overview

Muthusamy Chandrasekaran, Soorej M. Basheer, Sreeja Chellappan, Jissa G. Krishna, and P. S. Beena

Enzymes in Starch Processing

Xiao Hua and Ruijin Yang

Enzymes in Bakeries

Cristina M. Rosell and Angela Dura

Enzymes in Confectioneries

Muthusamy Chandrasekaran and P. S. Beena

Enzymes in Oil- and Lipid-Based Industries

Wenbin Zhang, Pengfei Li, and Ruijin Yang

Enzymes in Fruit Juice and Vegetable Processing

Luciana Francisco Fleuri, Clarissa Hamaio Okino Delgado, Paula Kern Novelli, Mayara Rodrigues Pivetta, Débora Zanoni do Prado, and Juliana Wagner Simon

Enzymes in Beverage Processing

Gustavo Molina, Fabiano Jares Contesini, Hélia Harumi Sato, and Gláucia Maria Pastore

Enzymes in Flavors and Food Additives

Renu Nandakumar and Mamoru Wakayama

Enzymes in Milk, Cheese, and Associated Dairy Products

Utpal Roy, Ravinder Kumar, Sanjeev Kumar, Monica Puniya, and Anil K. Puniya

Enzymes in Meat Processing

Cinthia Baú Betim Cazarin, Gláucia Carielo Lima, Juliana Kelly da Silva, and Mário Roberto Maróstica Jr

Enzymes in Seafood Processing

P. V. Suresh, T. Nidheesh, and Gaurav Kumar Pal

ADVANCES IN FOOD GRADE ENZYME BIOTECHNOLOGY

Enzymes in Synthesis of Novel Functional Food Ingredients

Amit Kumar Jaiswal and Samriti Sharma

Enzymes in Processing of Nutraceuticals

Fahad M. A. AlHemaid and Muthusamy Chandrasekaran

Enzyme-Mediated Novel Biotransformations in Food and Beverage Production

Pedro Fernandes

Enzymes in Probiotics

T. R. Keerthi, Honey Chandran C., and Muthusamy Chandrasekaran

Enzyme Inhibitors in Regulating Enzyme Processing of Food and Beverages

Manzur Ali P. P. and Sapna Kesav

Enzymes in Valorization of Food and Beverage Wastes

Wan Chi Lam, Tsz Him Kwan, and Carol Sze Ki Lin

FUTURE PROSPECTS

Emerging Trends and Future Prospectives

Muthusamy Chandrasekaran

About the Editor

Professor Muthusamy Chandrasekaran is a distinguished scientist and a Teacher who has made significant contributions in the field of marine microbiology and biotechnology. Born on April 10th 1956 Professor Chandrasekaran had his B.Sc Degree in Zoology from University of Madras, India, M.Sc degree in Marine biology from Annamalai University, India and Ph.D degree in Microbiology (food microbiology) from Cochin University of Science and Technology, India, He did his post doctoral research in genetic engineering of bacteria for waste water treatment in Hiroshima University, Japan. His major area of research interest is harnessing marine microorganisms for novel enzymes, bioactive molecules, microbial and enzyme technologies for enzyme production and waste management.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science