
Value-Addition in Food Products and Processing Through Enzyme Technology
- 1st Edition - December 1, 2021
- Editors: Mohammed Kuddus, Cristobal Noe Aguilar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 9 2 9 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 0 3 7 6 - 9
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 sect… Read more

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Request a sales quoteValue 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
Food scientists, technologists, ingredients suppliers, microbiologists, quality assurance personnel, food analysis professionals, chemists, biotechnologists along with academic and research scholars doing research in various related sectors. Scientists along with research scholars working in enzymology, bioengineering, biochemistry, molecular biology, microbiology, environmental science, food science, pharmaceuticals, waste management and biotech industries
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- About the editors
- Foreword
- Preface
- Chapter 1. Enzyme technology for production of food ingredients and functional foods
- 1. Introduction
- 2. Functional ingredients and functional foods
- 3. Bioactive ingredients for the formulation of functional foods
- 4. Functional foods formulation
- 5. Regulations of functional foods
- 6. Enzymes in production of functional foods
- 7. Alternatives for the recovery or extraction of enzymes with possible applications in the food field
- 8. Opportunities of enzyme technology for production of food ingredients and functional foods
- 9. Conclusion
- Chapter 2. Enzymes in probiotics and genetically modified foods
- 1. Introduction
- 2. Probiotic enzymes for the food industry
- 3. Engineered probiotics for food applications
- 4. Genetically modified food: current perspectives and future prospects
- Chapter 3. Extremozymes in food production and processing
- 1. Introduction
- 2. Extremophiles
- 3. Amylase
- 4. Xylanase
- 5. Lipases and esterases
- 6. Proteases
- 7. Conclusions
- Chapter 4. Enzyme technology in the production of flavors and food additives
- 1. Introduction
- 2. Regulatory requirements for food additives and flavors
- 3. Food additives
- 4. Natural food pigments and colors
- 5. Enzyme technology in the production of flavors
- 6. Conclusion
- Chapter 5. Enzyme technology applied to biomolecule synthesis for the food industry
- 1. Introduction
- 2. Amino acids and organic acids
- 3. Polysaccharides and oligosaccharides
- 4. Enzymatic production of aroma and taste compounds
- Chapter 6. Enzyme technology in value addition of bakery and confectionery products
- 1. Introduction
- 2. Bread quality determinations
- 3. Additives in bread-making process
- 4. Enzymes from flour
- 5. Enzyme mixture
- 6. Sources of enzymes
- 7. Application of fungal enzymatic mix
- 8. Conclusion
- Chapter 7. Enzymatic processes for the production of food ingredients from food processing by-products
- 1. Introduction
- 2. Development of the enzymatic process
- 3. Downstream processing
- 4. Whey hydrolysates
- 5. Fish hydrolysates
- 6. Beer industry by-products
- 7. Wine industry by-product
- 8. Citrus clouding agents for fruit flavored beverages
- 9. Conclusions
- Chapter 8. Enzymes in fruit and vegetable processing
- 1. Introduction
- 2. Fruit and vegetables—chemical composition
- 3. Enzymes in fruit and vegetable processing
- 4. Future perspectives
- Chapter 9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
- 1. Introduction
- 2. Food products rich in lactose
- 3. Food products rich in sucrose
- 4. Food products rich in starch
- 5. Food products rich in inulin
- 6. Future trends
- 7. Conclusions
- Chapter 10. Enzymes in dairy products
- 1. Introduction
- 2. Enzymes and industrial biotechnology
- 3. Enzymes in the dairy industry
- 4. Analytical strategies in dairy products
- 5. Biofilm contamination: a significant issue of dairy products
- 6. Enzymes in dairy products: exemplary justifications
- 7. Commercial overview of industrial enzymes
- 8. Approaches to broaden the horizon of enzymes in dairy industries
- 9. Conclusions and future perspectives
- Chapter 11. Emerging trends and future perspectives on enzyme prospection with reference to food processing
- 1. Introduction
- 2. Identification of novel enzymes
- 3. Meta “omic” tools: new trends for enzyme identification
- 4. Recombinant proteins and enzyme engineering
- 5. Enzyme purification and challenges
- 6. Future perspectives
- Chapter 12. Enzymes in nutrition, baby foods, and food safety
- 1. Introduction
- 2. Enzymes in infant milk formula production
- 3. Enzymes in cereal-based baby food production
- 4. Food enzymes and safety
- 5. Conclusion
- Chapter 13. Extremophilic carbohydrases: production, application, and challenges in association with food processing
- 1. Introduction
- 2. Industrial food enzymes: carbohydrases, their practices, and demands
- 3. Carbohydrases as extremophilic industrial enzymes: properties, advantages, and disadvantages
- 4. Production of extremophilic carbohydrases
- 5. Challenges in the application of extremophilic carbohydrases
- 6. Conclusion
- Chapter 14. Enzymes in fructooligosaccharides production
- 1. Introduction
- 2. Chemical structure of FOS
- 3. FOS: functional ingredient and prebiotic effect
- 4. Recovery of FOS from natural source
- 5. FOS production by hydrolysis of inulin
- 6. FOS production by transfructosylation process from sucrose
- 7. FTase and FFase production
- 8. Agro-industrial wastes as substrate for enzyme production
- 9. FOS production by immobilized enzymes
- 10. Future prospect
- Chapter 15. Enzymes in seafood processing
- 1. Introduction
- 2. Proteases
- 3. Other enzymes involved in seafood processing
- 4. By-products derived from seafood processing
- 5. Analytical applications
- 6. Conclusion
- Chapter 16. Commercial enzymes in dairy processing
- 1. Introduction
- 2. Types of enzymes
- 3. Enzyme-modified cheese
- 4. Challenges and future prospects
- 5. Conclusion
- Chapter 17. Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients
- 1. Bioactive compounds
- 2. Structured lipids
- 3. Emulsifiers
- Chapter 18. Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies
- 1. Introduction
- 2. Use of enzymes to improve feeding in chickens
- 3. Enzymatic treatment of egg products
- 4. Improvement of quality and development of new products in chicken meat using transglutaminases
- 5. Adding value to chicken and egg by-products through enzymatic treatments
- 6. Conclusion
- Chapter 19. In situ enzymatic synthesis of prebiotics to improve food functionality
- 1. Introduction
- 2. Prebiotics as functional ingredients
- 3. Enzymatic synthesis of prebiotics
- 4. Prebiotics in food
- 5. Conclusions and future trends
- Chapter 20. Pectinase use in olive oil extraction processes
- 1. Introduction
- 2. Olive oil: composition, production, and utilization
- 3. How to produce olive oil: an overview
- 4. Improving olive oil yield and quality: an enzymatic approach
- 5. Pectinase and other applications in the food industry
- 6. Limiting factors for pectinases' commercial use and proposed solutions
- 7. Conclusion
- Chapter 21. Lycopene extraction from tomato waste assisted by cellulase and pectinase
- 1. Introduction
- 2. Materials and methods
- 3. Results and discussion
- 4. Conclusions
- Chapter 22. Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products
- 1. Enzymes: proteolytic enzymes
- 2. Proteolytic enzyme sources
- 3. Novel sources of proteolytic enzymes
- 4. Protein sources for proteolytic enzymes
- Chapter 23. Value-added seafood products processing through novel enzyme
- 1. Introduction
- 2. Importance of seafood in human nutrient, diet, and health
- 3. Seafood processing
- 4. Preservation techniques of seafood
- 5. Seafood enzymes and their applications
- 6. Crab species: Portunus pelagicus processing
- 7. Value-added seafood products
- 8. Conclusion
- Chapter 24. Enzyme-aimed extraction of bioactive compounds from crustaceans by-products
- 1. Introduction
- 2. Chitin and chitosan extracted by enzymatic processes from crustacean species
- 3. Protein and peptides extracted by enzymatic processes from crustacean species
- 4. Carotenoids extracted by an enzymatic process from crustacean species
- 5. Perspectives
- 6. Conclusion
- Chapter 25. An overview of enzyme technology used in food industry
- 1. Basic considerations on enzymes
- 2. Implementation of enzymes in food processing
- 3. Representative of enzymes in food processing
- 4. The sources of enzyme for food processing applications
- 5. Conclusion
- Chapter 26. Finding novel enzymes by in silico bioprospecting approach
- 1. Introduction
- 2. In silico bioprospecting
- 3. Conclusion
- Chapter 27. What enzyme-modified proteins are able to do
- 1. Enzymes and proteases: production, market, and performance
- 2. Proteases in the hydrolysis of milk proteins
- 3. Proteases in the hydrolysis of insect proteins
- 4. Protease supplementation of fish feed
- 5. Conclusion
- Chapter 28. Microbial lipases and their applications in the food industry
- 1. Introduction
- 2. Sources of lipase
- 3. Classification, mechanism, and activity of lipases
- 4. Immobilization of lipases for industrial application
- 5. Biotechnological applications of lipases in the food industry
- 6. Conclusion and future direction
- Chapter 29. Enzyme-based food modification in managing digestive disorders
- 1. Introduction
- 2. Immune mechanism
- 3. Immune system modulation by nutrient availability in GIT
- 4. Enzyme therapy in CD management
- 5. Gluten-processed wheat products
- 6. Summary
- Chapter 30. Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach
- 1. Acetylcholinesterase
- 2. Polyphenol oxidase
- 3. Amylase
- 4. Lipases
- 5. Prostaglandin synthetase
- 6. Protease
- 7. Urease
- Chapter 31. Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
- 1. Introduction
- 2. Gelation of fish myofibrillar and vegetable proteins
- 3. Nutritional properties on myofibrillar and vegetable protein–based gels of MTGase
- 4. Conclusions and future perspectives
- Chapter 32. Pectinases produced by extremophilic yeasts: from cold environments to the food industry
- 1. Pectin
- 2. Pectinases
- 3. Pectin and pectinases in the food industry
- 4. Cold-active pectinases from cold-adapted yeasts
- 5. Biochemical properties of cold-active pectinases
- 6. Role of cold-active pectinases in the food industry
- 7. Concluding remarks
- Chapter 33. Recent developments in enzyme immobilization for food production
- 1. Introduction: biocatalyst immobilization
- 2. Applications
- 3. Conclusions
- Chapter 34. Significance of enzyme kinetics in food processing and production
- 1. Introduction
- 2. Enzymes functionality
- 3. Mechanism of enzyme reaction
- 4. Factors influencing enzyme activity
- 5. Activity and kinetic of enzymes
- 6. Enzymes benefits and profit implications
- 7. Conclusions
- Chapter 35. Value addition in food supply chain and bioeconomy
- 1. Introduction
- 2. General characteristics, advantages, and limitations of value-added supply chains
- 3. Steps involved in value addition for food supply chain
- 4. Sustainable food value chain and its development
- 5. Bioeconomy
- 6. Measurement of bioeconomy
- 7. Global trend toward bioeconomy
- 8. Bioeconomy – agriculture, food security, and public goods linkages
- 9. Conclusion
- Chapter 36. Emerging trends and future prospective in enzyme technology
- 1. Introduction
- 2. Enzymes engineering and technology
- 3. Enzyme application in various industries
- 4. Enzymes in food sector
- 5. Enzyme immobilization and scope of implementation
- 6. Future prospective in enzyme technology
- 7. Conclusion
- Index
- No. of pages: 538
- Language: English
- Edition: 1
- Published: December 1, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780323899291
- eBook ISBN: 9780323903769
MK
Mohammed Kuddus
CA