國立虎尾科技大學 |

Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Novel Food Grade Enzymes / edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava.
Reminder of title:	Applications in Food Processing and Preservation Industries /
other author:	Dutt Tripathi, Abhishek.
Description:	XI, 487 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Microbiology. -
Online resource:	https://doi.org/10.1007/978-981-19-1288-7
ISBN:	9789811912887

Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
Novel Food Grade Enzymes Applications in Food Processing and Preservation Industries /[electronic resource] :edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava. - 1st ed. 2022. - XI, 487 p. 1 illus.online resource.

Chapter 1. Food Enzymes- General properties and Kinetics -- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application -- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II -- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry -- Chapter 5. Enzyme in Milk and Milk Products: Role and Application -- Chapter 6. Enzymes in Brewing and Wine Industries -- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products -- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I -- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II -- Chapter 10. Enzymes in Functional Food Development -- Chapter 11. Enzymes as Active Packaging System -- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection.

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.

ISBN: 9789811912887

Standard No.: 10.1007/978-981-19-1288-7doiSubjects--Topical Terms:

1366577
Food—Microbiology.

LC Class. No.: QR115-129

Dewey Class. No.: 664.001579

Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
LDR:03455nam a22004215i 4500 001 1083425
003 DE-He213
005 20220921085920.0
007 cr nn 008mamaa
008 221228s2022 si | s |||| 0|eng d
020 $a 9789811912887 $9 978-981-19-1288-7
024 7 $a 10.1007/978-981-19-1288-7 $2 doi
035 $a 978-981-19-1288-7
050 4 $a QR115-129
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
245 1 0 $a Novel Food Grade Enzymes $h [electronic resource] : $b Applications in Food Processing and Preservation Industries / $c edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava.
250 $a 1st ed. 2022.
264 1 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a XI, 487 p. 1 illus. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a Chapter 1. Food Enzymes- General properties and Kinetics -- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application -- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II -- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry -- Chapter 5. Enzyme in Milk and Milk Products: Role and Application -- Chapter 6. Enzymes in Brewing and Wine Industries -- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products -- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I -- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II -- Chapter 10. Enzymes in Functional Food Development -- Chapter 11. Enzymes as Active Packaging System -- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection.
520 $a 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.
650 0 $a Food—Microbiology. $3 1366577
650 0 $a Food science. $3 1179759
650 0 $a Biotechnology. $3 554955
650 0 $a Food—Analysis. $3 1366578
650 0 $a Chemistry. $3 593913
650 1 4 $a Food Microbiology. $3 582543
650 2 4 $a Food Science. $3 673136
650 2 4 $a Food Engineering. $3 1388228
650 2 4 $a Food Chemistry. $3 1366580
700 1 $a Dutt Tripathi, Abhishek. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1389415
700 1 $a Darani, Kianoush Khosravi-. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1389416
700 1 $a Srivastava, Suresh Kumar. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1389417
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9789811912870
776 0 8 $i Printed edition: $z 9789811912894
776 0 8 $i Printed edition: $z 9789811912900
856 4 0 $u https://doi.org/10.1007/978-981-19-1288-7
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)