Improving and Tailoring Enzymes for Food Quality and Functionality

Editore: Elsevier Science & Technology Aug 2015, 2015
ISBN 10: 1782422854 / ISBN 13: 9781782422853
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Neuware - 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 266 pp. Englisch. Codice inventario libreria

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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

About the Author: 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.

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Titolo: Improving and Tailoring Enzymes for Food ...
Casa editrice: Elsevier Science & Technology Aug 2015
Data di pubblicazione: 2015
Legatura: Buch
Condizione libro: Neu

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Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2015)
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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2015. Hardback. Condizione libro: New. Language: English . Brand New Book. 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. Codice libro della libreria AA59781782422853

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Editore: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2015)
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Descrizione libro ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2015. Hardback. Condizione libro: New. Language: English . Brand New Book. 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. Codice libro della libreria AA59781782422853

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Descrizione libro Woodhead Pub Ltd, 2015. Hardcover. Condizione libro: Brand New. 1st edition. 266 pages. 9.00x6.25x0.75 inches. In Stock. Codice libro della libreria __1782422854

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Descrizione libro Woodhead Publishing, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9781782422853_lsuk

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Descrizione libro Condizione libro: New. Publisher/Verlag: Woodhead Publishing | 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 industryExplores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applicationsChapters 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 | List of contributors1: Introduction1.1 Introduction 2: Factors affecting enzyme activityAbstract2.1 Fundamentals of thermodynamics2.2 Formation of an enzyme-substrate complex2.3 General principles of chemical kinetics2.4 Enzymatic catalysis2.5 Enzyme kinetics2.6 Inhibition2.7 Environmental considerations2.8 An alternative view of enzyme catalysis Part One: Separation, Preparation and Biosynthesis of Enzyme Sources3: Traditional enzyme separation and preparationAbstract3.1 A brief history of enzymes3.2 The sources3.3 Enzyme preparation techniques: crude sample preparation3.4 Enzyme preparation techniques: purification from crude preparations3.5 Last words 4: Microbial biosynthesis of enzymes for food applicationsAbstract4.1 Introduction4.2 Production of microbial enzymes for food applications4.3 Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes4.4 Applications of microbial enzymes4.5 Final remarks Part Two: Enzyme Processing, Packaging, Analysis, and Valorization5: Current and future uses of enzymes in food processingAbstract5.1 Introduction5.2 Methods of producing enzymes5.3 Biotechnological methods5.4 Enzymes in food processing5.5 Artificial enzymes5.6 Concluding remarks 6: Enzymes for food waste remediation and valorisationAbstract6.1 Introduction6.2 Food waste: sources and values6.3 Bioremediation of wastewater6.4 Waste valorisation6.5 Perspectives and conclusions 7: Detection of pesticides in foods by enzymatic biosensorsAbstract7.1 Introduction7.2 Enzymatic biosensors for signal generation7.3 Transducers for signal conversion7.4 Parameters affecting biosensor performance7.5 Conclusion 8: Enzymes for food-packaging applicationsAbstract8.1 Overview: basic concepts of packaging and shelf life8.2 Active and intelligent packaging: key concepts8.3 Carrier systems for enzymes8.4 Enzyme-enabled active packaging8.5 Enzyme-enabled intelligent packaging8.6 Conclusion Part Three: Applications of Enzymes in Foods9: Enzymes in breadmakingAbstract9.1 Introduction9.2 Plant-derived enzyme systems9.3 Microbial and fungal enzymes9.4 Future trends9.5 Further information 10: Enzymes in meat and fishAbstract10.1 Introduction10.2 Major classes of endogenous enzymes in muscle foods10.3 Major enzymatic postmortem changes in muscle foods10.4 Main roles of enzymes in the quality and safety of meat and fish10.5 Enzymes involved in restructured meat and fish10.6 Effects of processing on enzyme activity 11: Enzyme engineering (immobilization) for food applicationsAbstract11.1 Introduction11.2 Immobilization technologies11.3 Reactive groups and immobilization carriers11.4 Applications and scope of enzyme immobilization11.5 Recent advances and emerging trends in enzyme immobilization11.6 Conclusions Index | Format: Hardback | Language/Sprache: english | 575 gr | 237x159x16 mm | 266 pp. Codice libro della libreria K9781782422853

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