Enzymes in Food Biotechnology

  • ID: 4482997
  • Book
  • 904 Pages
  • Elsevier Science and Technology
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Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes.

  • Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering
  • Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes
  • Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
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1. Plant growth promoting microbial enzymes 2. Hydrolases of halophilic origin with importance for the food industry 3. Enzymes in biosensors for food quality assessment 4. Plant-derived enzymes: A treasure for food biotechnology 5. Enzymes in pharmaceutical industry 6. Nutritional and nutraceutical improvement by enzymatic modification of food proteins 7. Enzyme engineering, for enzyme activity improvement 8. Transforming healthcare system through therapeutic enzymes therapeutic enzymes 9. Psychrophilic enzymes: Potential biocatalyst for food processing 10. Enzyme immobilization methods and applications in food industry 11. Enzyme immobilization methods and applications in food industry 12. Enzymes in Animal Feed Industry 13. Anti-biofilm enzymes as emerging technology in food quality and safety 14. Enzyme and bioactive peptides
a strategy for discovery and identification of anti-hypertensive peptides 15. Enzymes as additives in starch processing 16. Enzymes for use in functional foods 17. Use of microbial enzymes in dairy industry 18. Food enzymes and Nanotechnology 19. Lysozyme
a natural antimicrobial enzyme of interest in food applications 20. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens 21. Fungal proteases and production of bioactive peptides for food industry 22. Future perspective of enzyme technologies in the food industry 23. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues 24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology 25. Exploiting microbial enzymes for augmenting crop production 26. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited 27. Strategies for design and production of biocatalysts based on fructosyltransferases, hydrolases and glycosyltransferases, useful enzymes in food and feed industries 28. Application of proteases for production of bioactive peptides 29. Changes in the content of bioactive polyphenolic compounds of olive mill wastewater by the action of exogenous enzymes. Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater 30. Biosensors for food quality and safety monitoring: Fundamentals and applications 31. Enzymes in fruit juice processing 32. Introduction to food enzymes 33. Role of soil enzymes in sustainable crop production 34. Production of food-processing enzymes from recombinant micro-organism 35. Ligninolytic enzymes: An overview and applications in food industry 36. Development of Functional food from enzyme technology: A review 37. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes 38. Microbial enzymes in food biotechnology 39. Enzymes in meat industry 40. Enzymes in food industry-friend or foe 41. Enzymes in pharmaceutical industry for B-lactam antibiotics production 42. Current development and future perspective of microbial enzymes in dairy industries 43. Transglutaminase-crosslinked edible films and coatings for food applications 44. Application of Nanobiocatalysts on Food Waste 45. Wine enzymes: Potential and Practices 46. Application of a novel endo-B-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans 47. Enzymes in beverage industry 48. Application of immobilized enzymes in food industry 49. Enzymes as green, sustainable, and ecofriendly biotechnological alternatives for protein modification 50. Food enzymes from extreme environments 51. Enzymatic production of steviol glucosides by using B-glycosidase and their applications 52. Tenderization of meat by application of plant derived proteolytic enzymes

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Kuddus, Mohammed
Mohammed Kuddus, has a PhD in Enzyme Biotechnology. He is the Dept. Head of The Department of Biochemistry, College of Medicine, University of Hail, Hail-2440, Kingdom of Saudi Arabia; Department of Bioengineering, Integral University, Lucknow, India. Dr Kuddus is in charge of 6 research projects, supervises 5 PhD students and has published 48 papers in peer-reviewed journals, presented in 36 conference/symposia and contributed to 6 book chapters in international books. Most of the published papers are related to enzymes and bioactive compounds. He is a new editor to the Elsevier pool and brings great experience and knowledge of Enzyme and Fermentation Technology, Biochemistry and Microbial Biotechnology to the Food Science team.
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