Enzymes in Food Biotechnology

  • ID: 4482997
  • Book
  • 909 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. Introduction to Food Enzymes 2. Microbial Enzyme in Food Biotechnology 3. Enzymes in Beverage Industry 4. Enzymes in Fruit Juice Processing 5. Application of Microbial Enzymes in Dairy Industry 6. Wine Enzymes: Potential and Practices 7. Enzymes in Animal Feed Industry 8. Enzymes in Meat Industry 9. Enzymes for Use in Functional Foods 10. Enzymes as Additives in Starch Processing: A Short Overview 11. Lysozyme: An antimicrobial enzyme in food applications 12. Ligninolytic enzymes: An overview and applications in food industry 13. Hydrolases of halophilic origin with importance for the food industry 14. Fungal proteases and production of bioactive peptides for food industry 15. Application of proteases for production of bioactive peptides 16. Development of Functional food from enzyme technology: A review 17. Current development and future perspective of microbial enzymes in dairy industries 18. Enzymes for Fructooligosacchrides production: achievements & opportunities 19. Anti-biofilm enzymes as emerging technology in food quality and safety 20. Enzyme and bioactive peptides
a strategy for discovery and identification of anti-hypertensive peptides 21. Transglutaminase-crosslinked edible films and coatings for food applications 22. Application of a novel endo-ß-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans 23. Enzymatic production of steviol glucosides by using ß-glycosidase and their applications 24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology 25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited 26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries 27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins 28. Plant-derived enzymes: A treasure for food biotechnology 29. Exploiting microbial enzymes for augmenting crop production 30. Plant growth promoting microbial enzymes 31. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues 32. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes 33. Role of soil enzymes in sustainable crop production 34. Enzymes in pharmaceutical industry 35. Transforming healthcare system through therapeutic enzymes therapeutic enzymes 36. Enzymes in pharmaceutical industry for ß-lactam antibiotics production 37. Enzyme immobilization methods and applications in food industry 38. Enzymes in biosensors for food quality assessment 39. Enzyme engineering, for enzyme activity improvement 40. Biosensors for food quality and safety monitoring: Fundamentals and applications 41. Application of immobilized enzymes in food industry 42. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens 43. Production of food-processing enzymes from recombinant micro-organisms 44. Food enzymes and Nanotechnology 45. Application of Nanobiocatalysts on Food Waste 46. Food enzymes from extreme environments 47. Psychrophilic enzymes: Potential biocatalyst for food processing 48. Enzymes in food industry-friend or foe 49. Future prospective of enzyme technologies in the food industry

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Kuddus, Mohammed
Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, Allahabad, India. After completing his PhD, he served at Integral University, Lucknow, India. At present, he is working as a professor and chairman of the Department of Biochemistry at University of Hail, Saudi Arabia. Prof. Kuddus' main research area includes enzyme technology, protein biochemistry, and microbial biotechnology. He has more than 15 years of research and teaching experience, and has published more than 55 research articles in reputed international journals along with 15 book chapters. He has presented more than 36 abstracts at various national/international conferences/symposia. He also worked as an organizing committee member for 7 international conferences/symposia in the related field. He has been serving as an editor/editorial board member and reviewer for more than 10 and 30 international peer-reviewed journals, respectively. He has also been awarded Young Scientist Projects from the Department of Science and Technology, India, and International Foundation for Science, Sweden.
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