Recent Advances in Food Enzymes
Innovations and Applications
- 1st Edition - January 1, 2027
- Latest edition
- Editors: Vijay Kumar, Bindu Naik, Payal Gupta, Shivangi Chamoli
- Language: English
Recent Advances in Food Enzymes: Innovations and Applications presents the latest developments in enzyme applications across food science, biotechnology, and biochemistry. This e… Read more
Description
Description
Key features
Key features
- Explores foundational biochemical concepts and their historical perspectives relevant to modern enzymology
- Analyzes the techniques and advancements in enzyme production, purification, and engineering to optimize food product development and processing, and the production of nutraceuticals for health promoting applications
- Investigates emerging trends in enzyme biotechnology, including synthetic biology and the integration of AI for enzyme optimization
- Examines the applications of enzymes across various food sectors, including dairy, meat, and beverages, addressing specific challenges to improve texture, flavor, and shelf-life
- Evaluates the regulatory and safety aspects of food enzymes, and their role in sustainability and waste management
Readership
Readership
Table of contents
Table of contents
1.1 Introduction
1.2 Fundamental Biochemical Principles
1.3 Historical Perspective in Enzymology
1.4 Relevance to Modern Enzymology
2. Enzyme Production and Purification Techniques
2.1 Industrial Production of Enzymes
2.2 Microbial Sources of Food Enzymes
2.3 Technology Advancements in Fermentation Technology
2.4 Purification and Characterization Methods
3. Enzyme Engineering and Biotechnology
3.1 Recombinant DNA Technology
3.2 Genetic Engineering of Enzymes
3.3 Production of Genetically Modified Enzymes
3.4 Protein Engineering for Improving Functionality
3.5 Directed Evolution of Enzymes
3.6 Technology Advancements
3.7 Regulatory and Safety Considerations
4. Emerging Trends in Enzyme Biotechnology
4.1 Overview of Advancements in Enzyme Biotechnology
4.2 Synthetic Biology in Enzyme Engineering
4.3 CRISPR Technology and Genome Editing for Enzyme Optimization
4.4 Enzyme Evolution and Adaptive Engineering
4.5 Integration of AI and Machine Learning in Enzyme Biotechnology
4.6 Case Studies in Enzyme Engineering
4.7 Future Perspectives and Challenges
5. Immobilized and Nano Enzymes in Food Processing
5.1 Introduction to Immobilized and Nano Enzymes
5.2 Techniques of Enzyme Immobilization
5.3 Synthesis Techniques of Nano Enzymes
5.4 Techniques for Characterization of Immobilized and Nano Enzymes
5.5 Applications and Benefits
5.6 Technology Advancements
5.7 Case Studies and Industry Examples
6. Enzymes in Dairy Products
6.1 Lactase in Lactose-Free Products
6.2 Rennet and Coagulants in Cheese Making
6.3 Technology Advancements in Lipase and Flavor Development
6.4 Case Study
7. Enzymes in Beverage Production
7.1 Brewing Enzymes
7.2 Juice Clarification and Stability
7.3 Enzymatic Processing in Non-Alcoholic Beverages
7.4 Technology Advancements in Beverage Production
7.5 Case Study
8. Enzymes in Fruit and Vegetable Processing
8.1 Pectinases, Cellulases, and Hemicellulases in Juice Processing
8.2 Enzymes in Fruit Preservation and Enhancement
8.3 Enzymatic Peeling and Tenderizing
8.4 Preservation and Flavor Enhancement
8.5 Technology Advancements
8.6 Case Study
9. Enzymes in Meat Processing
9.1 Proteases in Tenderization and Flavor Enhancement
9.2 Enzymes in Fish Processing and Preservation
9.3 Applications in Processed Meat Products
9.4 Enzymatic Modification of Meat Products
9.5 Safety and Quality Considerations
9.6 Technology Advancements
9.7 Case Study
10. Enzymes in Baking and Confectionery
10.1 Amylases and Bread Making
10.2 Proteases in Dough Conditioning
10.3 Enzymes in Sugar Processing and Confectionery
10.4 Technology Advancements
10.5 Case Study
11. Enzymes in Fats and Oils Processing
11.1 Lipases in Fat Modification
11.2 Enzymatic Interesterification
11.3 Role in Producing Healthier Fats
11.4 Technology Advancements
11.5 Case Study
12. Enzymes in Flavor Development
12.1 Enzymatic Synthesis of Flavor Compounds
12.2 Enhancing Natural Flavor
12.3 Enzymatic Modifications of Food Flavors
12.4 Role in Aroma Enhancement
12.5 Industry Applications and Innovations
12.6 Technology Advancements
12.7 Case Studies
13. Enzymes in Nutraceuticals and Functional Foods
13.1 Enzyme Applications in Nutrient Extraction
13.2 Enzymatic Enhancement of Bioavailability
13.3 Health Benefits and Regulatory Aspects
13.4 Role of Enzymes in Nutraceutical Development
13.4.1 Bioactive Peptides
13.4.2 Omega-3 Fatty Acids
13.5 Enzymatic Production of Bioactive Compounds
13.5.1 Antioxidants
13.5.2 Vitamins
13.5.3 Prebiotics
13.6 Health Benefits and Applications
13.6.1 Cardiovascular Health
13.6.2 Digestive Health
13.6.3 Immune Support
13.7 Technology Advancements
13.8 Case Study
14. Enzymes in Food Waste Management
14.1 Enzymatic Treatment of Food Waste
14.1.1 Bioenergy Production
14.1.2 Waste Vaporization
14.2 Enzymes in Sustainable Food Production
14.2.1 Biodegradable Packaging
14.2.2 Waste Reduction
14.3 Environmental Impact Benefits and Limitations
14.3.1 Case Studies: Carbon Footprint Reduction
14.3.2 Circular Economy
14.4 Technology Advancements
14.5 Case Study
15. Analytical Techniques for Enzyme Activity
15.1 Methods for Enzyme Assays
15.2 Advances in Enzyme Characterization
15.3 Quality Control in Enzyme Applications
15.4 Technology Advancements
15.5 Case Study
16. Regulatory and Safety Aspects of Food Enzymes
16.1 Global Regulatory Frameworks
16.2 Safety Assessments
16.3 Consumer Perceptions and Acceptance
16.4 Technology Advancements
16.5 Case Study
17. Sustainability, Environmental Impact, and Ethical Considerations in Enzyme Biotechnology
17.1 Overview of the Chapter
17.2 Enzymes in Reducing Waste
17.3 Enzymes for Energy Efficiency and Green Technologies
17.4 Enzymes in Circular Economy Practices
17.5 Sustainable and Ethical Considerations in Enzyme Production
17.6 Ethical Sourcing of Enzyme Materials
17.7 Case Studies
18. Innovative Applications of Food Enzymes
18.1 Novel Enzyme Technologies
18.2 Emerging Applications in Food Industry
18.3 Future Trends and Opportunities
18.4 Technology Advancements
18.5 Case Study
19. Consumer Perceptions and Market Trends
19.1 Consumer Awareness and Understanding of Enzymes
19.2 Natural vs. Synthetic Debate
19.3 Health and Safety Concerns
19.4 Growing Demand for Clean Label and Functional Foods
19.5 Sustainability Considerations
19.6 Technological Innovations
19.7 Regulatory Framework and Labeling Requirements
19.8 Industry Strategy for Consumer Education
19.9 Case Study
20. Challenges, Future Perspectives, and Industry Insights of Food Enzymes
20.1 Technical and Economic Barriers
20.2 Consumer Perception and Acceptance
20.3 Addressing Technical and Ethical Challenges
20.4 Addressing Enzyme Stability and Activity
20.5 Solutions and Workarounds
20.6 Successful Enzyme Applications in Industry
20.7 Lessons Learned from Real-World Examples
20.8 Industry Expert Interviews
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 2027
- Language: English
About the editors
About the editors
VK
Vijay Kumar
Dr. Vijay Kumar was awarded the Ph.D. degree from H.N.B Garhwal University. Srinagar, Garhwal, Uttarakhand, India in Biotechnology. Presently He is working as Associate Professor at Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, Uttarakhand. He had both teaching and research experience for more than 13 years. His field of interest is Primary and secondary metabolites from microbes and plants. He is working on Pullulanase, Phytase, amylase, and chitinase, He is handling 8 research projects and published more than 117 research papers in National and international journals.
BN
Bindu Naik
PG
Payal Gupta
Dr. Gupta is currently an Assistant Professor in the Department of Biotechnology at Graphic Era University in Dehradun, India. She completed her Master’s degree in 2011, earning a Gold Medal, followed by her Doctorate in Biotechnology from 2012 to 2016. Dr. Gupta was awarded the DST INSPIRE Fellowship by the Department of Science and Technology, Government of India, during her doctoral studies.
Dr. Gupta’s research group focuses on engineering nanomaterials, specifically nanofibers and nanocomposites, for biofilm mitigation in wastewater treatment. She has also conducted studies on heavy metal remediation using microalgae and explored yeast-based wastewater treatment for triacylglycerol (TAG) accumulation. Additionally, she is investigating microbial adaptation to various environmental conditions through NMR-based metabolomics and transcriptomics.
SC
Shivangi Chamoli
Dr. Shivangi Chamoli is an Assistant Professor in the Department of Biotechnology at Graphic Era University in Dehradun, India. She earned both her Master's and Ph.D. in Biochemistry from G.B. Pant University of Agriculture and Technology, India.
Dr. Chamoli's primary research interests includes molecular biology, enzymology, biofuels, bioremediation, and nanotechnology. She is actively engaged in a research project funded by the Government of India that focuses on the degradation of xenobiotic compounds in wastewater. Additionally, she investigates the structural and functional aspects of proteins through bioinformatics studies.