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Green Bio-processes = Enzymes in Industrial Food Processing /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Green Bio-processes/ edited by Binod Parameswaran, Sunita Varjani, Sindhu Raveendran.
Reminder of title:	Enzymes in Industrial Food Processing /
other author:	Parameswaran, Binod.
Description:	XVI, 446 p. 50 illus., 29 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Biochemical engineering. -
Online resource:	https://doi.org/10.1007/978-981-13-3263-0
ISBN:	9789811332630

Green Bio-processes = Enzymes in Industrial Food Processing /
Green Bio-processesEnzymes in Industrial Food Processing /[electronic resource] :edited by Binod Parameswaran, Sunita Varjani, Sindhu Raveendran. - 1st ed. 2019. - XVI, 446 p. 50 illus., 29 illus. in color.online resource. - Energy, Environment, and Sustainability,2522-8366. - Energy, Environment, and Sustainability,.

Production of Microbial Proteases for Food Industry -- Aspartic proteases in food industry -- Influence of proteases on functional properties of food -- Applications of Bromelain in Food Industry -- Recent Development in the Uses of Asparaginase as Food Enzyme -- Applications of Asparaginase in Food Processing Industries -- Xylanase for food applications -- Biotechnological Avenues for Fruit Juices Debittering -- Enzymes in sweeteners production -- Lipases- A promising tool for food industry -- Amylases for food applications-an updated information -- α-L-arabinofuranosidase: A potential enzyme for food industry -- Agro-industrial by-products in the Synthesis of Food grade microbial pigments: An Eco-friendly Alternative -- Digestive enzymes-industrial applications in food products -- Industrial enzymes as feed supplements- advantages to nutrition and global environment -- Intriguing disposition of marine algae derived enzyme in food biotechnology -- Enzymatic assisted extraction of pigments from plant waste -- Role of Cellulases in Food, Feed and Beverage Industries -- Production of a transfructosylating enzymatic activity associated to fructooligosaccharides -- Tannase- A unique biocatalyst for food processing -- Enzymes in the design of functional foods or their constituents.

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.

ISBN: 9789811332630

Standard No.: 10.1007/978-981-13-3263-0doiSubjects--Topical Terms:

654817
Biochemical engineering.

LC Class. No.: TP248.3

Dewey Class. No.: 660.63

Green Bio-processes = Enzymes in Industrial Food Processing /
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