Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.

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Yes, you can access Enzyme Inactivation in Food Processing by Megh R. Goyal, Junaid Ahmad Malik, Ravi Pandiselvam, Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Apple Academic Press

Year

2023

eBook ISBN

9781000771435

Edition

Topic

Technology & Engineering

Subtopic

Biology

Index

Technology & Engineering

Cover Page
Half Title Page
Title Page
Copyright Page
About the Book Series: Innovations in Agricultural and Biological Engineering
Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc.
About Senior-Editor-in-Chief
About the Editors
Table of Contents
Contributors
Abbreviations
Preface
Part I: Nanomaterials for Medical Applications
Part II: Plants and Bioproducts for Inactivation of Enzymes
Part III: Bionanomaterials for Inactivation of Enzymes
Index

About this book

Frequently asked questions

Information

Table of contents