Enzyme Inactivation In Food Processing

Author : Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam
Publisher : CRC Press
Page : 569 pages
File Size : 43,7 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 9781000771398

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Enzyme Inactivation in Food Processing by Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam Pdf

Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.

Author : Gerald Reed
Publisher : Elsevier
Page : 590 pages
File Size : 50,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323161541

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Enzymes in Food Processing by Gerald Reed Pdf

Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry. Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans. Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.

Author : Parmjit S. Panesar,Satwinder S. Marwaha,Harish K. Chopra
Publisher : I. K. International Pvt Ltd
Page : 385 pages
File Size : 47,6 Mb
Release : 2010
Category : Science
ISBN : 9789380026336

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Enzymes in Food Processing by Parmjit S. Panesar,Satwinder S. Marwaha,Harish K. Chopra Pdf

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Author : G. G. Birch,N. Blakebrough,K. J. Parker
Publisher : Springer Science & Business Media
Page : 302 pages
File Size : 40,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401167406

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Enzymes and Food Processing by G. G. Birch,N. Blakebrough,K. J. Parker Pdf

R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.

Author : Abhishek Dutt Tripathi,Kianoush Khosravi- Darani,Suresh Kumar Srivastava
Publisher : Springer Nature
Page : 490 pages
File Size : 40,5 Mb
Release : 2022-09-21
Category : Technology & Engineering
ISBN : 9789811912887

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Novel Food Grade Enzymes by Abhishek Dutt Tripathi,Kianoush Khosravi- Darani,Suresh Kumar Srivastava Pdf

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.

Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Page : 603 pages
File Size : 49,7 Mb
Release : 2014-06-03
Category : Technology & Engineering
ISBN : 9780470671146

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Food Processing by Stephanie Clark,Stephanie Jung,Buddhi Lamsal Pdf

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Author : Robert J. Whitehurst,Maarten Van Oort
Publisher : John Wiley & Sons
Page : 384 pages
File Size : 46,5 Mb
Release : 2009-09-03
Category : Technology & Engineering
ISBN : 1444309943

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Enzymes in Food Technology by Robert J. Whitehurst,Maarten Van Oort Pdf

The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

Author : Snehasis Chakraborty,Rishab Dhar
Publisher : CRC Press
Page : 262 pages
File Size : 42,8 Mb
Release : 2022-10-24
Category : Technology & Engineering
ISBN : 9781000643121

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Fundamentals of Non-Thermal Processes for Food Preservation by Snehasis Chakraborty,Rishab Dhar Pdf

The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.

Author : Pitcher
Publisher : CRC Press
Page : 384 pages
File Size : 48,6 Mb
Release : 2019-08-08
Category : Science
ISBN : 9781351090308

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Immobilized Enzymes for Food Processing by Pitcher Pdf

Much has been written about immobilized enzymes during this period of time. So much, in fact, that it can become difficult even for those involved in developing new enzymatic food processing operations to bridge the gap between the field of immobilized enzymes and their specific requirements. It is the purpose of this book to assist those engaged in this difficult task. It is also a goal to bring to the researcher in enzyme immobilization an appreciation for the requirements of the food processing industry.

Author : Gerrit Meerdink
Publisher : Unknown
Page : 122 pages
File Size : 49,5 Mb
Release : 1993
Category : Diffusion
ISBN : 9054851457

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Drying of Liquid Food Droplets by Gerrit Meerdink Pdf

Author : Gerald Reed
Publisher : Unknown
Page : 483 pages
File Size : 55,7 Mb
Release : 1966
Category : Enzymes
ISBN : OCLC:490345366

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Enzymes in Food Processing by Gerald Reed Pdf

Author : Binod Parameswaran,Sunita Varjani,Sindhu Raveendran
Publisher : Springer
Page : 446 pages
File Size : 55,8 Mb
Release : 2018-11-03
Category : Technology & Engineering
ISBN : 9789811332630

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Green Bio-processes by Binod Parameswaran,Sunita Varjani,Sindhu Raveendran Pdf

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.

Author : Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui
Publisher : John Wiley & Sons
Page : 909 pages
File Size : 40,8 Mb
Release : 2012-07-10
Category : Business & Economics
ISBN : 9780813808741

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Food Biochemistry and Food Processing by Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui Pdf

Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.

Author : Bruno Ricardo de Castro Leite Júnior,Alline Artigiani Lima Tribst
Publisher : Elsevier
Page : 466 pages
File Size : 49,9 Mb
Release : 2023-02-06
Category : Science
ISBN : 9780323985826

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Effect of High-Pressure Technologies on Enzymes by Bruno Ricardo de Castro Leite Júnior,Alline Artigiani Lima Tribst Pdf

Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes Includes chapter contributions from international leaders in the field, across research and industry

Author : Anonim
Publisher : Elsevier
Page : 215 pages
File Size : 55,9 Mb
Release : 1999-05-25
Category : Medical
ISBN : 9780080539461

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Preservation of Foods with Pulsed Electric Fields by Anonim Pdf

Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Fundamentals of high intensity pulsed electric fields Design of PEF processing equipment Biological principles for microbial inactivation in electric fields PEF-induced biological changes PEF inactivation of vegetable cells, spores, and enzymes in foods Food processing by PEF HACCP in PEF processing PEF in the food industry for the new millennium