Enzymes in Food Biotechnology

Produk Detail:
  • Author : Mohammed Kuddus
  • Publisher : Academic Press
  • Pages : 909 pages
  • ISBN : 0128132817
  • Rating : /5 from reviews
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Download or Read online Enzymes in Food Biotechnology full in PDF, ePub and kindle. this book written by Mohammed Kuddus and published by Academic Press which was released on 23 August 2018 with total page 909 pages. We cannot guarantee that Enzymes in Food Biotechnology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Enzymes in Food Biotechnology

Enzymes in Food Biotechnology
  • Author : Mohammed Kuddus
  • Publisher : Academic Press
  • Release : 23 August 2018
GET THIS BOOK Enzymes in Food Biotechnology

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening

Enzymes in Food Technology

Enzymes in Food Technology
  • Author : Mohammed Kuddus
  • Publisher : Springer
  • Release : 19 November 2018
GET THIS BOOK Enzymes in Food Technology

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development

Enzymes in Food Processing

Enzymes in Food Processing
  • Author : Gregory A. Tucker,L.F.J. Woods
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Enzymes in Food Processing

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an

Enzymes in Food Processing

Enzymes in Food Processing
  • Author : Gregory A. Tucker,L.F.J. Woods
  • Publisher : Springer
  • Release : 18 September 2012
GET THIS BOOK Enzymes in Food Processing

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an

Value Addition in Food Products and Processing Through Enzyme Technology

Value Addition in Food Products and Processing Through Enzyme Technology
  • Author : Mohammed Kuddus,Cristobal Noe Aguilar
  • Publisher : Academic Press
  • Release : 08 December 2021
GET THIS BOOK Value Addition in Food Products and Processing Through Enzyme Technology

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related

Food Biotechnology

Food Biotechnology
  • Author : S.C. Bhatia
  • Publisher : CRC Press
  • Release : 15 November 2017
GET THIS BOOK Food Biotechnology

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that

Progress in Food Biotechnology

Progress in Food Biotechnology
  • Author : Ali Osman
  • Publisher : Bentham Science Publishers
  • Release : 17 October 2018
GET THIS BOOK Progress in Food Biotechnology

Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification

Recent research developments in food biotechnology

Recent research developments in food biotechnology
  • Author : Raffaele Porta
  • Publisher : Unknown
  • Release : 01 January 2008
GET THIS BOOK Recent research developments in food biotechnology

Enzymes are highly efficient and naturally occurring catalysts allowing all the biochemical reactions and processes of life to happen. They are present in all food raw materials from both animal and plant origin. Due to the role played by numerous microorganisms in the production of foods and beverages, enzymes have been extensively and unwittingly used in the past centuries. In fact, for many thousands of years man has used naturally occurring microorganisms bacteria, yeasts and moulds and the enzymes they

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release : 12 October 2015
GET THIS BOOK Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The

Enzymes

Enzymes
  • Author : Selim Kermasha,Michael N.A. Eskin
  • Publisher : Academic Press
  • Release : 27 November 2020
GET THIS BOOK Enzymes

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries. Provides fundamental and

Microbial Enzymes and Additives for the Food Industry

Microbial Enzymes and Additives for the Food Industry
  • Author : Amit Kumar,Mukesh Yadav,Nirmala Sehrawat
  • Publisher : Unknown
  • Release : 10 April 2019
GET THIS BOOK Microbial Enzymes and Additives for the Food Industry

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
  • Author : Byong H. Lee
  • Publisher : John Wiley & Sons
  • Release : 16 February 2015
GET THIS BOOK Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field