Value-Addition in Food Products and Processing Through Enzyme Technology

Table of Contents

1. Enzyme technology for production of food ingredients and functional foods 2. Enzymes in probiotics and genetically modified foods 3. Extremozymes in food production and processing 4. Enzymes technology in the production of flavours and food additives 5. Enzyme technology applied to biomolecule synthesis for the food industry 6. Enzymes technology in value addition of bakery and confectionery products 7. Production of food ingredients from food processing by-products by enzymatic processes 8. Enzymes in fruit and vegetable processing 9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars 10. Enzymes in Dairy Products 11. Emerging trends and future perspectives on enzyme prospection with reference to food processing 12. Enzymes in nutrition, baby foods and food safety 13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing 14. Enzymes in fructo-oligosaccharides production 15. Enzymes in seafood processing 16. Commercial enzymes in dairy processing 17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients 18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies 19. In situ enzymatic synthesis of prebiotics to improve food functionality 20. Pectinase use in olive oil extraction processes 21. Lycopene extraction from tomato waste assisted by cellulase and pectinase 22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products 23. Value-added seafood products processing through novel enzyme 24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products 25. An overview of enzyme technology used in the food industry 26. Finding Better Enzymes by Bioprospecting 27. What enzyme-modified proteins are able to do 28. Microbial lipases and their applications in the food industry 29. Enzyme based food modification in managing digestive disorders 30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach 31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products 32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry 33. Recent developments in enzyme immobilization for food production 34. Significance of enzyme kinetics in food processing and production 35. Value addition in food supply chain and bio-economy 36. Emerging Trends and Future Prospective in enzyme technology

Authors

Mohammed Kuddus Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia. Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus' main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden. Crist�bal No� Aguilar Professor, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Mexico
Director of Research and Postgraduate Studies, Autonomous University of Coahuila, Mexico. Professor Crist�bal No� Aguilar is a member of the Research Group of Bioprocesses & Bioproducts (RGBB-FRD), within the School of Chemistry at the Autonomous University of Coahuila, Mexico. He is also Director of Research and Postgraduate Studies. His scientific work focuses on the use and development of microbial and enzymatic technologies for the design of bioprocesses for food, fine-chemistry, pharmacy, biotechnology and environment. He has published 428 articles in indexed international journals (h-index 55), 18 book chapters and co-edited 4 books. He is a level III member of the National System of Researchers (SNI). He has led more than 45 research projects, including several international research projects. In 2022, Prof. Aguilar ranked among the top 10 scientists (Biology and Biochemistry) in Mexico and, in 2021 he was included in the top 2% worldwide by the SU Ranking.