Novel food grade enzymes : applications in food processing and preservation industries / Abhishek Dutt Tripathi, Kianoush Khosravi Darani, Suresh Kumar Srivastava, editors.
Tripathi, Abhishek Dutt, editor.; Khusravī Dārānī, Kiyānūsh, editor.; Srivastava, Suresh Kumar, editor.
2022
TP248.65.E59
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Title Novel food grade enzymes : applications in food processing and preservation industries / Abhishek Dutt Tripathi, Kianoush Khosravi Darani, Suresh Kumar Srivastava, editors.
ISBN 9789811912887 (electronic bk.)
9811912882 (electronic bk.)
9789811912870
9811912874
DOI https://doi.org/10.1007/978-981-19-1288-7
Published Singapore : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource (xi, 487 pages) : illustrations
Other Standard Identifiers 10.1007/978-981-19-1288-7 doi
Call Number TP248.65.E59
Dewey Decimal Classification 660.6/34
Summary 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 6, 2022).
Added Author Tripathi, Abhishek Dutt, editor.
Khusravī Dārānī, Kiyānūsh, editor.
Srivastava, Suresh Kumar, editor.
Available in Other Form Novel food grade enzymes.
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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 [alpha], [beta], and [gamma]-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.

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