Improving and Tailoring Enzymes for Food Quality and Functionality 1st Edition by Rickey Y Yada ISBN 1782422854 978-1782422853

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Product details: 

ISBN 10: 1782422854 

ISBN 13: 978-1782422853

Author: Rickey Y Yada

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

Table of contents: 

1. Introduction

2. Factors affecting enzyme activity Part One Separation, Preparation and Biosynthesis of Enzyme Sources

3. Traditional enzyme separation and preparation

4. Microbial biosynthesis of enzymes for food applications 

Part Two Enzyme Processing, Packaging, Analysis, and Valorization 

5. Current and future uses of enzymes in food processing 

6. Enzymes for food waste remediation and valorisation

7. Detection of pesticides in foods by enzymatic biosensors

8. Enzymes for food-packaging applications

Part Three: Applications of Enzymes in Foods

9. Enzymes in breadmaking

10. Enzymes in meat and fish

11. Enzyme engineering (immobilization) for food applications 

12. High pressure effects on enzyme catalysis and enzyme stability

13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production

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Tags: Rickey Y Yada, Improving and Tailoring, Enzymes for Food