Effect Of High Pressure Technologies On Enzymes Applied In Food Processing
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| Author | : V.M. Balasubramaniam |
| Publisher | : Springer |
| Total Pages | : 758 |
| Release | : 2016-01-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1493932349 |
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
| Author | : Murat Şentürk |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 270 |
| Release | : 2017-03-29 |
| Genre | : Science |
| ISBN | : 9535130579 |
Over the recent years, medicinal chemistry has become responsible for explaining interactions of chemical molecule processes such that many scientists in the life sciences from agronomy to medicine are engaged in medicinal research. This book contains an overview focusing on the research area of enzyme inhibitor and activator, enzyme-catalyzed biotransformation, usage of microbial enzymes, enzymes associated with programmed cell death, natural products as potential enzyme inhibitors, protease inhibitors from plants in insect pest management, peptidases, and renin-angiotensin system. The book provides an overview on basic issues and some of the recent developments in medicinal science and technology. Especially, emphasis is devoted to both experimental and theoretical aspect of modern medicine. The primary target audience for the book includes students, researchers, chemists, molecular biologists, medical doctors, pharmacologists, and professionals who are interested in associated areas. The textbook is written by international scientists with expertise in biochemistry, enzymology, molecular biology, and genetics, many of which are active in biochemical and pharmacological research. I would like to acknowledge the authors for their contribution to the book. We hope that the textbook will enhance the knowledge of scientists in the complexities of some medical approaches; it will stimulate both professionals and students to dedicate part of their future research in understanding relevant mechanisms and applications of pharmacology.
| Author | : Bruno Ricardo de Castro Leite Júnior |
| Publisher | : Elsevier |
| Total Pages | : 466 |
| Release | : 2023-02-06 |
| Genre | : Science |
| ISBN | : 0323985823 |
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 | : Navin K Rastogi |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 130 |
| Release | : 2013-07-16 |
| Genre | : Technology & Engineering |
| ISBN | : 1461470552 |
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
| Author | : Kai Knoerzer |
| Publisher | : Academic Press |
| Total Pages | : 308 |
| Release | : 2023-07-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0128238739 |
High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers. - Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations - Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products - Covers HPTP and its effect on the production of food processing contaminants
| Author | : Rajeev Bhat |
| Publisher | : John Wiley & Sons |
| Total Pages | : 661 |
| Release | : 2012-03-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0470655852 |
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
| Author | : Marc E.G. Hendrickx |
| Publisher | : Taylor & Francis US |
| Total Pages | : 364 |
| Release | : 2002-09-30 |
| Genre | : Cooking |
| ISBN | : 9780306472787 |
This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment.
| Author | : Tiziana Fornari |
| Publisher | : Springer |
| Total Pages | : 521 |
| Release | : 2014-10-31 |
| Genre | : Technology & Engineering |
| ISBN | : 3319106112 |
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
| Author | : Anderson de Souza Sant'Ana |
| Publisher | : John Wiley & Sons |
| Total Pages | : 611 |
| Release | : 2017-02-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1118756428 |
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
| Author | : Milan Houška |
| Publisher | : CRC Press |
| Total Pages | : 194 |
| Release | : 2017-10-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1498739032 |
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.
