Enzymes In Food And Beverage Processing
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Enzymes In Food And Beverage Processing
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Author : Muthusamy Chandrasekaran
language : en
Publisher: CRC Press
Release Date : 2015-10-23
Enzymes In Food And Beverage Processing written by Muthusamy Chandrasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-23 with Technology & Engineering categories.
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
Enzymes In Food And Beverage Processing
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Author : Robert L. Ory
language : en
Publisher:
Release Date : 1977
Enzymes In Food And Beverage Processing written by Robert L. Ory and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Business & Economics categories.
Green Bio Processes
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Author : Binod Parameswaran
language : en
Publisher: Springer
Release Date : 2018-11-03
Green Bio Processes written by Binod Parameswaran and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-03 with Technology & Engineering categories.
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Enzymes In Food Processing
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Author : Gregory A. Tucker
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Enzymes In Food Processing written by Gregory A. Tucker and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Microbial Production Of Food Ingredients Enzymes And Nutraceuticals
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Author : Brian McNeil
language : en
Publisher: Elsevier
Release Date : 2013-03-21
Microbial Production Of Food Ingredients Enzymes And Nutraceuticals written by Brian McNeil and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-21 with Technology & Engineering categories.
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Enzymes In Food Technology
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Author : Mohammed Kuddus
language : en
Publisher: Springer
Release Date : 2018-11-19
Enzymes In Food Technology written by Mohammed Kuddus and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-19 with Medical categories.
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Enzymes In Food And Beverage Processing
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Author :
language : en
Publisher:
Release Date : 1977
Enzymes In Food And Beverage Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.
Biotechnology Applications In Beverage Production
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Author : C. Cantarelli
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Biotechnology Applications In Beverage Production written by C. Cantarelli and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.
Enzymes In Food Processing
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Author : Parmjit S. Panesar
language : en
Publisher: I. K. International Pvt Ltd
Release Date : 2010
Enzymes In Food Processing written by Parmjit S. Panesar and has been published by I. K. International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Science categories.
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.