Immobilized Enzymes In Food And Microbial Processes
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Immobilized Enzymes In Food And Microbial Processes
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Author : Alfred Olson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Immobilized Enzymes In Food And Microbial Processes written by Alfred Olson 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 2013-11-11 with Science categories.
In the last five years the potential value of immobilized enzymes has captured the imagination of an increasing number of scientists and engineers. The concept of being able to create an immobilized derivative of an enzyme which has long-term stability and is able to be recovered and reused is fascinating, to say the least. Since the industrial application of enzymes has been mostly in the food and microbial process industry it is not surprising that many of the applications of immobilized enzymes considered for commercial development fall within the area of this industry. It is for this reason that we organized a symposium on immobilized enzymes for the 166th National Meeting of the American Chemical Society. Appropriately, the symposium was jointly sponsored by the Division of Agricultural and Food Chemistry and the Division of Microbial Chemistry and Technology. Although there were at least half a dozen symposia at other meetings on various aspects of immobilized enzyme technology in the preceding ten months none had specifically addressed themselves to food and microbial processes and none had been held at a meeting such as the National ACS gathering, which is not only large but multidisciplinary. The enthusiastic response to this symposium prompted us, at the invita tion of Plenum Press, to publish the proceedings of this symposium.
Immobilized Enzymes In Food And Microbial Processes
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Author : a. c Olson (editor.)
language : en
Publisher:
Release Date : 1974
Immobilized Enzymes In Food And Microbial Processes written by a. c Olson (editor.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with categories.
Immobilized Enzymes For Food Processing
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Author : Pitcher
language : en
Publisher: CRC Press
Release Date : 2019-08-08
Immobilized Enzymes For Food Processing written by Pitcher and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-08 with Science categories.
Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.
Novel Food Grade Enzymes
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Author : Abhishek Dutt Tripathi
language : en
Publisher: Springer Nature
Release Date : 2022-09-21
Novel Food Grade Enzymes written by Abhishek Dutt Tripathi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-21 with Technology & Engineering categories.
This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
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.
Biotechnology
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Author : Robert D. Warmbrodt
language : en
Publisher:
Release Date : 1991
Biotechnology written by Robert D. Warmbrodt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Biotechnology categories.
Microbial Enzyme Technology In Food Applications
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2017-03-27
Microbial Enzyme Technology In Food Applications written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-27 with Science categories.
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
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.
Value Addition In Food Products And Processing Through Enzyme Technology
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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2021-12-01
Value Addition In Food Products And Processing Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Science categories.
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
Food Processing Enzymes
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Author : Nicholas Pintauro
language : en
Publisher: William Andrew
Release Date : 1979
Food Processing Enzymes written by Nicholas Pintauro and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Business & Economics categories.
Abstract: Based on U.S. patent literature since 1970, detailed technical information on enzymes in food processing is discussed. Enzyme technology is a relatively new field. Prior to 1970, commercial use of enzymes was limited because of availability (most enzymes were nonrecoverable) and cost. Enzyme immobilization, binding enzymes chemically and physically to insoluble or inert carriers, permitted a flurry of new developments in the early 1970s. Subjects covered include cheese and cheese flavors, bread and baked goods, fish and meat products, soy and vegetable proteins, sweeteners, fruit and vegetable processing, flavorings, beer and alcohol, soluble tea, antioxidants and preservation, animal feed, and by-product and waste utilization.