Improving And Tailoring Enzymes For Food Quality And Functionality

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Improving and Tailoring Enzymes for Food Quality and Functionality

Rickey Y. Yada,Derek R. Dee
Improving and Tailoring Enzymes for Food Quality and Functionality Book PDF

Author : Rickey Y. Yada,Derek R. Dee
Publisher : Elsevier
Page : 380 pages
File Size : 40,9 Mb
Release : 2024-04-01
Category : Technology & Engineering
ISBN : 9780443154386

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Improving and Tailoring Enzymes for Food Quality and Functionality by Rickey Y. Yada,Derek R. Dee Pdf

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability. Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product

Water Extraction of Bioactive Compounds

Herminia Dominguez,Maria Jesus Gonzalez Munoz
Water Extraction of Bioactive Compounds Book PDF

Author : Herminia Dominguez,Maria Jesus Gonzalez Munoz
Publisher : Elsevier
Page : 530 pages
File Size : 51,6 Mb
Release : 2017-09-20
Category : Science
ISBN : 9780128096154

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Water Extraction of Bioactive Compounds by Herminia Dominguez,Maria Jesus Gonzalez Munoz Pdf

Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. The book is a detailed guide to the fundamental concepts and necessary equipment needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Part 1 begins with a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals, the need for standardization and a move toward more rational and greener techniques in the field, the development of plant-based extraction processes and pretreatments for the efficient extraction. Part 2 then reviews a broad range of available techniques, including sections on conventional hot water extraction and pressurized hot water extraction in a range of settings. Intensified processes are then discussed in detail, including sections on microwave-assisted processes, ultrasound-assisted processes and enzyme assisted extraction. Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs Presents up-to-date and cutting edge applications by international experts Highlights current use and future potential for industrial scale applications Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Food Structure Engineering and Design for Improved Nutrition Health and Well being Book PDF

Author : Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Publisher : Academic Press
Page : 448 pages
File Size : 53,5 Mb
Release : 2022-10-18
Category : Technology & Engineering
ISBN : 9780323898034

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Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro Pdf

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Enzymes in Food Biotechnology

Mohammed Kuddus
Enzymes in Food Biotechnology Book PDF

Author : Mohammed Kuddus
Publisher : Academic Press
Page : 909 pages
File Size : 50,7 Mb
Release : 2018-08-23
Category : Technology & Engineering
ISBN : 9780128132814

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Enzymes in Food Biotechnology by Mohammed Kuddus Pdf

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

Industrial Enzyme Applications

Andreas Vogel,Oliver May
Industrial Enzyme Applications Book PDF

Author : Andreas Vogel,Oliver May
Publisher : John Wiley & Sons
Page : 430 pages
File Size : 50,6 Mb
Release : 2019-10-28
Category : Science
ISBN : 9783527343850

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Industrial Enzyme Applications by Andreas Vogel,Oliver May Pdf

This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.

The Microbiological Quality of Food

Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
The Microbiological Quality of Food Book PDF

Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : Woodhead Publishing
Page : 348 pages
File Size : 54,5 Mb
Release : 2016-12-01
Category : Technology & Engineering
ISBN : 9780081005033

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The Microbiological Quality of Food by Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers

Functional Dietary Lipids

Thomas Sanders
Functional Dietary Lipids Book PDF

Author : Thomas Sanders
Publisher : Woodhead Publishing
Page : 332 pages
File Size : 47,8 Mb
Release : 2015-11-18
Category : Technology & Engineering
ISBN : 9781782422570

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Functional Dietary Lipids by Thomas Sanders Pdf

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Developing Food Products for Consumers with Specific Dietary Needs

Steve Osborn,Wayne Morley
Developing Food Products for Consumers with Specific Dietary Needs Book PDF

Author : Steve Osborn,Wayne Morley
Publisher : Woodhead Publishing
Page : 298 pages
File Size : 54,9 Mb
Release : 2016-05-17
Category : Technology & Engineering
ISBN : 9780081003404

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Developing Food Products for Consumers with Specific Dietary Needs by Steve Osborn,Wayne Morley Pdf

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Microbial Fermentation and Enzyme Technology

Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Microbial Fermentation and Enzyme Technology Book PDF

Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Page : 342 pages
File Size : 48,6 Mb
Release : 2020-04-29
Category : Medical
ISBN : 9780429592164

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Microbial Fermentation and Enzyme Technology by Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal Pdf

The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.

Comprehensive Biotechnology

Anonim
Comprehensive Biotechnology Book PDF

Author : Anonim
Publisher : Elsevier
Page : 4876 pages
File Size : 41,6 Mb
Release : 2019-07-17
Category : Science
ISBN : 9780444640475

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Comprehensive Biotechnology by Anonim Pdf

Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science

Flavor

Patrick Etiévant,Elisabeth Guichard,Christian Salles,Andree Voilley
Flavor Book PDF

Author : Patrick Etiévant,Elisabeth Guichard,Christian Salles,Andree Voilley
Publisher : Woodhead Publishing
Page : 444 pages
File Size : 54,5 Mb
Release : 2016-05-27
Category : Technology & Engineering
ISBN : 9780081003008

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Flavor by Patrick Etiévant,Elisabeth Guichard,Christian Salles,Andree Voilley Pdf

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior. Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge Edited by renowned experts in the field of flavor perception

ICC Handbook of 21st Century Cereal Science and Technology

Peter R. Shewry,Hamit Koksel,John R.N. Taylor
ICC Handbook of 21st Century Cereal Science and Technology Book PDF

Author : Peter R. Shewry,Hamit Koksel,John R.N. Taylor
Publisher : Elsevier
Page : 435 pages
File Size : 40,6 Mb
Release : 2023-06-30
Category : Technology & Engineering
ISBN : 9780323952965

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ICC Handbook of 21st Century Cereal Science and Technology by Peter R. Shewry,Hamit Koksel,John R.N. Taylor Pdf

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals

Soft Chemistry and Food Fermentation

Alexandru Mihai Grumezescu,Alina Maria Holban
Soft Chemistry and Food Fermentation Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 548 pages
File Size : 50,5 Mb
Release : 2017-07-18
Category : Technology & Engineering
ISBN : 9780128112045

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Soft Chemistry and Food Fermentation by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Green Extraction and Valorization of By-Products from Food Processing

Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Green Extraction and Valorization of By Products from Food Processing Book PDF

Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publisher : CRC Press
Page : 368 pages
File Size : 54,6 Mb
Release : 2019-09-09
Category : Science
ISBN : 9781000546842

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Green Extraction and Valorization of By-Products from Food Processing by Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez Pdf

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Encyclopedia of Food Security and Sustainability

Anonim
Encyclopedia of Food Security and Sustainability Book PDF

Author : Anonim
Publisher : Elsevier
Page : 1861 pages
File Size : 47,6 Mb
Release : 2018-11-08
Category : Technology & Engineering
ISBN : 9780128126882

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Encyclopedia of Food Security and Sustainability by Anonim Pdf

The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field