Improving and Tailoring Enzymes for Food Quality and Functionality
- 1st Edition - August 27, 2015
- Editor: Rickey Y. Yada
- Language: English
- Hardback ISBN:9 7 8 - 1 - 7 8 2 4 2 - 2 8 5 - 3
- eBook ISBN:9 7 8 - 1 - 7 8 2 4 2 - 2 9 7 - 6
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food indu… Read more
Improving and Tailoring Enzymes for Food Quality and Functionality
provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.
- Provides readers with the latest information on enzymes and their unique applications in the food industry
- Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications
- Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
R&D managers in the food industry; food engineering professionals; postgraduate students and academic researchers in enzymes and food processing
- List of contributors
- 1: Introduction
- 1.1 Introduction
- 2: Factors affecting enzyme activity
- Abstract
- 2.1 Fundamentals of thermodynamics
- 2.2 Formation of an enzyme–substrate complex
- 2.3 General principles of chemical kinetics
- 2.4 Enzymatic catalysis
- 2.5 Enzyme kinetics
- 2.6 Inhibition
- 2.7 Environmental considerations
- 2.8 An alternative view of enzyme catalysis
- Part One: Separation, Preparation and Biosynthesis of Enzyme Sources
- 3: Traditional enzyme separation and preparation
- Abstract
- 3.1 A brief history of enzymes
- 3.2 The sources
- 3.3 Enzyme preparation techniques: crude sample preparation
- 3.4 Enzyme preparation techniques: purification from crude preparations
- 3.5 Last words
- 4: Microbial biosynthesis of enzymes for food applications
- Abstract
- 4.1 Introduction
- 4.2 Production of microbial enzymes for food applications
- 4.3 Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes
- 4.4 Applications of microbial enzymes
- 4.5 Final remarks
- 3: Traditional enzyme separation and preparation
- Part Two: Enzyme Processing, Packaging, Analysis, and Valorization
- 5: Current and future uses of enzymes in food processing
- Abstract
- 5.1 Introduction
- 5.2 Methods of producing enzymes
- 5.3 Biotechnological methods
- 5.4 Enzymes in food processing
- 5.5 Artificial enzymes
- 5.6 Concluding remarks
- 6: Enzymes for food waste remediation and valorisation
- Abstract
- 6.1 Introduction
- 6.2 Food waste: sources and values
- 6.3 Bioremediation of wastewater
- 6.4 Waste valorisation
- 6.5 Perspectives and conclusions
- 7: Detection of pesticides in foods by enzymatic biosensors
- Abstract
- 7.1 Introduction
- 7.2 Enzymatic biosensors for signal generation
- 7.3 Transducers for signal conversion
- 7.4 Parameters affecting biosensor performance
- 7.5 Conclusion
- 8: Enzymes for food-packaging applications
- Abstract
- 8.1 Overview: basic concepts of packaging and shelf life
- 8.2 Active and intelligent packaging: key concepts
- 8.3 Carrier systems for enzymes
- 8.4 Enzyme-enabled active packaging
- 8.5 Enzyme-enabled intelligent packaging
- 8.6 Conclusion
- 5: Current and future uses of enzymes in food processing
- Part Three: Applications of Enzymes in Foods
- 9: Enzymes in breadmaking
- Abstract
- 9.1 Introduction
- 9.2 Plant-derived enzyme systems
- 9.3 Microbial and fungal enzymes
- 9.4 Future trends
- 9.5 Further information
- 10: Enzymes in meat and fish
- Abstract
- 10.1 Introduction
- 10.2 Major classes of endogenous enzymes in muscle foods
- 10.3 Major enzymatic postmortem changes in muscle foods
- 10.4 Main roles of enzymes in the quality and safety of meat and fish
- 10.5 Enzymes involved in restructured meat and fish
- 10.6 Effects of processing on enzyme activity
- 11: Enzyme engineering (immobilization) for food applications
- Abstract
- 11.1 Introduction
- 11.2 Immobilization technologies
- 11.3 Reactive groups and immobilization carriers
- 11.4 Applications and scope of enzyme immobilization
- 11.5 Recent advances and emerging trends in enzyme immobilization
- 11.6 Conclusions
- 9: Enzymes in breadmaking
- Index
- Edition: 1
- Published: August 27, 2015
- Language: English
RY
Rickey Y. Yada
Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.
Affiliations and expertise
Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, CanadaRead Improving and Tailoring Enzymes for Food Quality and Functionality on ScienceDirect