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

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Novel Food Grade Enzymes / edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava.
其他題名:	Applications in Food Processing and Preservation Industries /
其他作者:	Srivastava, Suresh Kumar.
面頁冊數:	XI, 487 p. 1 illus.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Chemistry. -
電子資源:	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:

1366580
Food Chemistry.

LC Class. No.: QR115-129

Dewey Class. No.: 664.001579

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