Effect of High-Pressure Technologies on Enzymes
eBook - ePub

Effect of High-Pressure Technologies on Enzymes

Science and Applications

  1. 464 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Effect of High-Pressure Technologies on Enzymes

Science and Applications

About this book

Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. - Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification - Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications - Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes - Includes chapter contributions from international leaders in the field, across research and industry

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Yes, you can access Effect of High-Pressure Technologies on Enzymes by Bruno Ricardo de Castro Leite Júnior,Alline Artigiani Lima Tribst in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Effect of High-Pressure Technologies on Enzymes: Science and Applications
  2. Cover
  3. Title Page
  4. Copyright Page
  5. Table of Contents
  6. Contributors
  7. Preface
  8. Chapter 1 Use of high-pressure technologies on enzymes
  9. Chapter 2 Effects of high pressure on protein stability, structure, and function—Theory and applications
  10. Chapter 3 Effect of high-pressure technologies on enzyme activity and stability
  11. Chapter 4 Effect of high-pressure processing on the kinetic parameters of enzymes
  12. Chapter 5 Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
  13. Chapter 6 High-pressure processing associated with other technologies to change enzyme activity
  14. Chapter 7 Effects of high-pressure processing on enzyme activity in milk and dairy products
  15. Chapter 8 Effects of high-pressure homogenization on enzyme activity in milk and dairy products
  16. Chapter 9 Effects of high-pressure processing on enzyme activity in meat, fish, and egg
  17. Chapter 10 Effect of high-pressure homogenization on enzyme activity in juices
  18. Chapter 11 Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products
  19. Chapter 12 Applications of high-hydrostatic-pressure processing on microbial enzymes
  20. Chapter 13 Applications of high-pressure homogenization on microbial enzymes
  21. Chapter 14 Effect of high-pressure technologies on enzymes used in nonfood processing applications
  22. Chapter 15 Future challenges of using high-pressure technologies on enzymes
  23. Index