Implementation Of Enzymatic Processes And Lactic Bacteria In The Food Industries
Download Implementation Of Enzymatic Processes And Lactic Bacteria In The Food Industries full books in PDF, epub, and Kindle. Read online free Implementation Of Enzymatic Processes And Lactic Bacteria In The Food Industries ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Mohamed Ghoul |
| Publisher | : John Wiley & Sons |
| Total Pages | : 324 |
| Release | : 2024-08-15 |
| Genre | : Business & Economics |
| ISBN | : 1394312326 |
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
| Author | : Sara M. Ameen |
| Publisher | : Springer |
| Total Pages | : 48 |
| Release | : 2017-05-23 |
| Genre | : Technology & Engineering |
| ISBN | : 3319581465 |
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
| Author | : Mohammed Kuddus |
| Publisher | : Springer |
| Total Pages | : 419 |
| Release | : 2018-11-19 |
| Genre | : Medical |
| ISBN | : 9811319332 |
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 of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
| Author | : N. Veena |
| Publisher | : CRC Press |
| Total Pages | : 370 |
| Release | : 2023-08-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1000735591 |
This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
| Author | : Monica L. Chavez Gonzalez |
| Publisher | : Elsevier |
| Total Pages | : 396 |
| Release | : 2024-06-23 |
| Genre | : Technology & Engineering |
| ISBN | : 0323959954 |
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
| Author | : Mohammed Kuddus |
| Publisher | : Academic Press |
| Total Pages | : 540 |
| Release | : 2021-12-01 |
| Genre | : Science |
| ISBN | : 0323903762 |
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 courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
| Author | : Goutam Brahmachari |
| Publisher | : Academic Press |
| Total Pages | : 634 |
| Release | : 2016-07-21 |
| Genre | : Science |
| ISBN | : 0128037466 |
Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications provides a complete survey of the latest innovations on microbial enzymes, highlighting biotechnological advances in their production and purification along with information on successful applications as biocatalysts in several chemical and industrial processes under mild and green conditions. Applications of microbial enzymes in food, feed, and pharmaceutical industries are given particular emphasis. The application of recombinant DNA technology within industrial fermentation and the production of enzymes over the last 20 years have produced a host of useful chemical and biochemical substances. The power of these technologies results in novel transformations, better enzymes, a wide variety of applications, and the unprecedented development of biocatalysts through the ongoing integration of molecular biology methodology, all of which is covered insightfully and in-depth within the book. - Features research on microbial enzymes from basic science through application in multiple industry sectors for a comprehensive approach - Includes information on metabolic pathway engineering, metagenomic screening, microbial genomes, extremophiles, rational design, directed evolution, and more - Provides a holistic approach to the research of microbial enzymes
| Author | : Juan Moreno |
| Publisher | : Academic Press |
| Total Pages | : 443 |
| Release | : 2012-05-30 |
| Genre | : Technology & Engineering |
| ISBN | : 012388439X |
Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. - Organized according to the winemaking process, guiding reader clearly to application of knowledge - Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them - Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
| Author | : Parmjit S. Panesar |
| Publisher | : I. K. International Pvt Ltd |
| Total Pages | : 385 |
| Release | : 2010 |
| Genre | : Science |
| ISBN | : 9380026331 |
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 | : Brian McNeil |
| Publisher | : Elsevier |
| Total Pages | : 641 |
| Release | : 2013-03-21 |
| Genre | : Technology & Engineering |
| ISBN | : 0857093541 |
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
