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Microbial Enzyme Technology in Food Applications




ISBN 9781498749831
Published November 28, 2016 by CRC Press
520 Pages - 11 Color & 55 B/W Illustrations

 
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Book Description

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative.

This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Table of Contents

HISTORY

Microbial Enzymes in Food Applications: History of Progress

Swati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata Panda

CHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES

Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses

Mario M. Martínez and Manuel Gómez

Starch-active debranching and α-glucanotransferase enzymes

Mario M. Martínez and Manuel Gómez

Glucose Isomerising Enzymes

Savitha S. Desai, Dhanashree B. Gachhi and Basavaraj S. Hungund

Sucrose Transforming Enzymes: Hydrolysis & Isomerization

Harish B.S. and Kiran Babu Uppuluri

Sucrose Transforming Enzymes: Hydrolysis & Isomerization

Harish B.S. and Kiran Babu Uppuluri

β- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis

Francisco J. Plou, Julio Polaina and Julia Sanz-Aparicio

Pectinases and their Biotechnological Applications

Anuja Vohra and Reena Gupta

Proteases

Olga Luisa Tavano

Microbial Transglutaminase and Applications in Food Industry

Marek Kieliszek and Stanisław Błażejak

Microbial Milk Coagulants

Ekaterini Moschopoulou

Lipase: Properties, functions and food application

Maria Antonia Pedrine Colabone Celligoi, Cristiani Baldo, Thiago Andrade Marques Marcelo Rodrigues de Melo, Fabiana Guillen Moreira Gasparin and Márcio de Barros

Catalases: Types, structure, applications and future outlook

Balwinder Singh Sooch, Baljinder Singh Kauldhar, Munish Puri

Microbial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing Industries

Susana Rodríguez-Couto

 

 

 

MICROBIAL ENZYMES IN FOOD FERMENTATION

Role of intrinsic and supplemented enzymes in brewing and beer properties

Sergio O. Serna-Saldivar and Monica Rubio-Flores

Enzymes in Baking

Angela Dura and Cristina M. Rosell

Enzymes in Winemaking

José Manuel Rodriguez-Nogales, Encarnación Fernández-Fernández and Josefina Vila-Crespo

Microbial Linamarase in Cassava Fermentation

Sudhanshu S. Behera and Ramesh C. Ray

Dairy Processing

Ashok Kumar Mohanty and Pradip Behare

 

ADVANCEMENT IN MICROBIAL ENZYME TECHNOLOGY

Recombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food Processing

Kelly Dong, Yapa A. Himeshi Samarasinghe, Wenjing Hua, Leah Kocherry and Jianping Xu

Recombinant Enzymes Used in Fruit and Vegetable Juice Industry

Yapa A. Himeshi Samarasinghe, Wenjing Hua, Kelly Dong, Leah Kocherry and Jianping Xu

Marine Microbial Enzymes in Food Application

Arunachalam Cinnathambi and Chandrasekaran Muthusamy

Extremophiles as potential resource for food processing enzymes

Archana Sharma and T. Satyanarayana

Production of Microbial Enzymes by Solid-State Fermentation for Food Applications

Quentin Carboué, Marie-Stéphane Tranier, Isabelle Perraud-Gaime and Sevastianos Roussos

Scaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An Overview

Steve C. Z. Desobgo, Swati S. Mishra, Sunil K. Behera and Sandeep K. Panda

Biotechnology of Microbial Xylanase: Overview

Hooi Ling Ho

Encapsulation Technology of Enzymes and Applications in Food Processing

Steva Lević1,, Verica Đorđević, Zorica Knežević-Jugović, Ana Kalušević, Nikola Milašinović, Branko Bugarsk2 and Viktor Nedović

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