Coverart for item
The Resource Enzymes in food technology : improvements and innovations, Mohammed Kuddus, editors

Enzymes in food technology : improvements and innovations, Mohammed Kuddus, editors

Label
Enzymes in food technology : improvements and innovations
Title
Enzymes in food technology
Title remainder
improvements and innovations
Statement of responsibility
Mohammed Kuddus, editors
Contributor
Editor
Subject
Language
eng
Summary
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
Member of
Cataloging source
GW5XE
Dewey number
664.001/579
Illustrations
illustrations
Index
no index present
LC call number
QR115
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Kuddus, Mohammed
http://library.link/vocab/subjectName
  • Food
  • Enzymes
Label
Enzymes in food technology : improvements and innovations, Mohammed Kuddus, editors
Instantiates
Publication
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
  • 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.)
  • 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
  • 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
Dimensions
unknown
Extent
1 online resource (xi, 419 pages)
File format
unknown
Form of item
online
Isbn
9789811319334
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-981-13-1933-4
Other physical details
illustrations (some color)
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1076575954
  • (OCoLC)1076575954
Label
Enzymes in food technology : improvements and innovations, Mohammed Kuddus, editors
Publication
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
  • 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.)
  • 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
  • 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
Dimensions
unknown
Extent
1 online resource (xi, 419 pages)
File format
unknown
Form of item
online
Isbn
9789811319334
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-981-13-1933-4
Other physical details
illustrations (some color)
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1076575954
  • (OCoLC)1076575954

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