Value Addition In Food Products And Processing Through Enzyme Technology
DOWNLOAD
Download Value Addition In Food Products And Processing Through Enzyme Technology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Value Addition In Food Products And Processing Through Enzyme Technology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Value Addition In Food Products And Processing Through Enzyme Technology
DOWNLOAD
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
Value Addition In Agri Food Industry Waste Through Enzyme Technology
DOWNLOAD
Author : Mohammed Kuddus
language : en
Publisher: Elsevier
Release Date : 2023-02-08
Value Addition In Agri Food Industry Waste Through Enzyme Technology written by Mohammed Kuddus and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-08 with Science categories.
Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries. - Provides biotechnological tools used in valorizing waste for the agri-food industry - Presents novel and eco-friendly alternative processes to produce value added products by food waste utilization - Discusses valuable molecules from agriculture and food industry residues as a future sustainable solution to improve public health and protect the environment
Value Addition In Beverages Through Enzyme Technology
DOWNLOAD
Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2022-09-11
Value Addition In Beverages 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 2022-09-11 with Technology & Engineering categories.
Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology. - Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages - Includes enzyme applications in the production and processing of beverages - Offers updates on the latest biotechnological tools in the production of value-added beverages - Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more
Enzymatic Processes For Food Valorization
DOWNLOAD
Author : Monica L. Chavez Gonzalez
language : en
Publisher: Elsevier
Release Date : 2024-06-23
Enzymatic Processes For Food Valorization written by Monica L. Chavez Gonzalez and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-23 with Technology & Engineering categories.
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
Improving And Tailoring Enzymes For Food Quality And Functionality
DOWNLOAD
Author : Rickey Y. Yada
language : en
Publisher: Elsevier
Release Date : 2024-03-21
Improving And Tailoring Enzymes For Food Quality And Functionality written by Rickey Y. Yada and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-21 with Technology & Engineering categories.
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 is in the important cross-field of 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. - Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry - Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications - Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product
Application Of Bio Additives For The Food Industry
DOWNLOAD
Author : Abdul Sattar Jatoi
language : en
Publisher: Springer Nature
Release Date : 2024-11-21
Application Of Bio Additives For The Food Industry written by Abdul Sattar Jatoi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-21 with Technology & Engineering categories.
This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as well as all of their main characteristics. The chapters give a step-by-step description of bio based food additives, including substances that are employed commercially by manufacturers as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, and flavorings. Additionally, each chapter places a focus on the usage of probiotics and enzymes as examples of microbes used as medicinal agents. In its examination of the food additive lists for food products for the manufacture of nourishing and safe food, Application of Bio-Additives for the Food Industry offers a thorough, updated overview of food bio-additives that can be utilized by food scientists, nutritionists, microbiologists and more.
Sustainable Technologies For Food Waste Management
DOWNLOAD
Author : Ranjna Sirohi
language : en
Publisher: CRC Press
Release Date : 2025-02-10
Sustainable Technologies For Food Waste Management written by Ranjna Sirohi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-10 with Technology & Engineering categories.
This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources. The initial chapters provide an in-depth analysis of advanced methods for characterizing food waste. The book examines cutting-edge methodologies, including physico-chemical, thermal, and biological approaches, for converting food waste into valuable resources such as biohydrogen, biopolymers, biogas, organic acids, bioactive compounds, biochar, compost, and vermicompost. Additionally, it delves into the utilization of advanced technologies like machine learning, the Internet of Things (IoT), sensors, and robotics for food waste treatment and management, thus contributing to a sustainable future. It underscores the conversion of food waste into renewable energy sources, sustainable materials, and valuable compounds. This book will be useful for researchers, practitioners, and policymakers seeking sustainable approaches to tackle the global challenge of food waste. Offers in-depth insights into advanced methods for characterizing food waste, enabling precise and targeted waste reduction strategies Examines physico-chemical, thermal, and biological approaches for converting food waste into valuable resources Presents machine learning, IoT, sensors, and robotics for sustainable food waste management and treatment Highlights the conversion of food waste into valuable resources, including biohydrogen, biopolymers, bioactive compounds, compost, and vermicompost Provides specific details about the food waste supply chain and associated policies
Carbon Based Nanomaterials In Biosystems
DOWNLOAD
Author : Kunal Biswas
language : en
Publisher: Elsevier
Release Date : 2024-04-24
Carbon Based Nanomaterials In Biosystems written by Kunal Biswas and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-24 with Science categories.
Carbon-Based Nanomaterials in Biosystems: Biophysical interface at Lower Dimensions provides a thoroughly comprehensive overview of all major aspects of carbon-based nanomaterials, their biophysical response, and biotechnological application. The book articulates the underlying physics, chemistry, and the basic phenomenon of the broad-range carbon-based nanomaterials (CNMs) with the biological systems particularly the interface analysis. Organized in six sections, it discusses state-of art technological interventions of carbon-based nanomaterials and their application in biomedical sectors in healthcare, food sciences, and technology. The book also highlights the carrying capacity of different CNMs in payload efficiency mechanisms in various biomedical fields. The theranostic efficiency and the safety of various forms of CNMs is assessed. Carbon-Based Nanomaterials in Biosystems is a helpful resource to those specializing in the areas of nanomedicine, bionanomaterials and nanotechnology applications. - Covers major breakthroughs in carbon nanomaterials (CNMs) - Distinguishes between the advantages and disadvantages of carbon-based and non-carbon-based nanomaterials - Discusses the significance of different forms of carbon nanomaterials and their unique physico-chemical and electrochemical properties at the lower dimension - Examines the appropriate methodologies for tackling safety and health-related matters while using carbon-based nanomaterials - Discusses recent developments of various forms of carbon-based nanomaterials such as graphene, carbon nanotubes, fullerenes, and carbon nano-onions
Natural Additives In Foods
DOWNLOAD
Author : German Ayala Valencia
language : en
Publisher: Springer Nature
Release Date : 2022-12-16
Natural Additives In Foods written by German Ayala Valencia and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-16 with Technology & Engineering categories.
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field.
Technological Advances And Trends In Cheese Making
DOWNLOAD
Author : Syed Mansha Rafiq
language : en
Publisher: Springer Nature
Release Date : 2025-07-22
Technological Advances And Trends In Cheese Making written by Syed Mansha Rafiq and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-22 with Technology & Engineering categories.
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed. A discussion of the history of cheese making also provides a rich entryway into the industry’s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.