Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. Provides readers with the latest information on enzymes and their unique applications in the food industryExplores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applicationsChapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities INDICE: 1. Introduction Douglas Grahame, B. Bryksa & Rickey Yada 2. Factors affecting enzyme activity Douglas Grahame, B. Bryksa & Rickey Yada Part I Separation, preparation and biosynthesis of enzyme sources 3. Traditional enzyme separation and preparation Takuji Tanaka 4. Microbial biosynthesis of enzymes for food applications Cristobal Aguilar, Janeth Ventura-Sobrevilla, Daniel Boone-Villa, Raúl Rodriguez & José L. Martinez-Hernandez Part II Enzyme processing, packaging, analysis and valorisation 5. Current and future uses of enzymes in food processing Benjamin Simpson, Nana Akyaa Ackaah-Gyasi, Priyanki Patel & Yi Zhang 6. Enzymes for food waste remediation and valorisation Dominic Agyei, Lizhong He & Bhuvana Kasargod 7. Detection of pesticides in foods by enzymatic biosensor Xiaonan Lu & Fang Gao 8. Enzymes for food packaging applications Loong-Tak Lim Part III Applications of enzymes in foods 9. Enzymes in bread making Jayne Bock 10. Enzymes in meat and fish Fidel Toldra & Milagro Reig 11. Enzyme engineering (immobilization) for food applications Lizhong He, Dominic Agyei & Bhuvana Kasargod
- ISBN: 978-1-78242-285-3
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 630
- Fecha Publicación: 03/08/2015
- Nº Volúmenes: 1
- Idioma: Inglés