Value-Addition in Food Products and Processing Through Enzyme Technology

Mohammed Kuddus, Cristobal Noe Aguilar

• Publisher: Academic Press
• Year: 2021
• Print ISBN:
  9780323899291
• eBook ISBN:
  9780323903769
• Topic: Biological Sciences
• Subtopic: Biology
• Index: Biological Sciences

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Table of contents

• Cover
• Front Matter
• Table of Contents
• Copyright
• Contributors
• About the editors
• Foreword
• Preface
• List of Illustrations
• List of Tables
• Chapter 1 : Enzyme technology for production of food ingredients and functional foods
• Chapter 2 : Enzymes in probiotics and genetically modified foods
• Chapter 3 : Extremozymes in food production and processing
• Chapter 4 : Enzyme technology in the production of flavors and food additives
• Chapter 5 : Enzyme technology applied to biomolecule synthesis for the food industry
• Chapter 6 : Enzyme technology in value addition of bakery and confectionery products
• Chapter 7 : Enzymatic processes for the production of food ingredients from food processing by-products
• Chapter 8 : Enzymes in fruit and vegetable processing
• Chapter 9 : Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
• Chapter 10 : Enzymes in dairy products
• Chapter 11 : Emerging trends and future perspectives on enzyme prospection with reference to food processing
• Chapter 12 : Enzymes in nutrition, baby foods, and food safety
• Chapter 13 : Extremophilic carbohydrases: production, application, and challenges in association with food processing
• Chapter 14 : Enzymes in fructooligosaccharides production
• Chapter 15 : Enzymes in seafood processing
• Chapter 16 : Commercial enzymes in dairy processing
• Chapter 17 : Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients
• Chapter 18 : Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies
• Chapter 19 : In situ enzymatic synthesis of prebiotics to improve food functionality
• Chapter 20 : Pectinase use in olive oil extraction processes
• Chapter 21 : Lycopene extraction from tomato waste assisted by cellulase and pectinase
• Chapter 22 : Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products
• Chapter 23 : Value-added seafood products processing through novel enzyme
• Chapter 24 : Enzyme-aimed extraction of bioactive compounds from crustaceans by-products
• Chapter 25 : An overview of enzyme technology used in food industry
• Chapter 26 : Finding novel enzymes by in silico bioprospecting approach
• Chapter 27 : What enzyme-modified proteins are able to do
• Chapter 28 : Microbial lipases and their applications in the food industry
• Chapter 29 : Enzyme-based food modification in managing digestive disorders
• Chapter 30 : Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach
• Chapter 31 : Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
• Chapter 32 : Pectinases produced by extremophilic yeasts: from cold environments to the food industry
• Chapter 33 : Recent developments in enzyme immobilization for food production
• Chapter 34 : Significance of enzyme kinetics in food processing and production
• Chapter 35 : Value addition in food supply chain and bioeconomy
• Chapter 36 : Emerging trends and future prospective in enzyme technology
• Index
• A