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Improving and Tailoring Enzymes for Food Quality and Functionality
Langbeschreibung
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.
Inhaltsverzeichnis
1. Introduction2. Factors affecting enzyme activityPart One Separation, Preparation and Biosynthesis of Enzyme Sources3. Traditional enzyme separation and preparation4. Microbial biosynthesis of enzymes for food applicationsPart Two Enzyme Processing, Packaging, Analysis, and Valorization5. Current and future uses of enzymes in food processing6. Enzymes for food waste remediation and valorisation7. Detection of pesticides in foods by enzymatic biosensors8. Enzymes for food-packaging applicationsPart Three: Applications of Enzymes in Foods9. Enzymes in breadmaking10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications12. High pressure effects on enzyme catalysis and enzyme stability13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production
ISBN-13:
9780443154379
Veröffentl:
2024
Erscheinungsdatum:
26.03.2024
Seiten:
378
Autor:
Rickey Y Yada
Gewicht:
1000 g
Format:
229x152x0 mm
Sprache:
Englisch
276,50 €*
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