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Enzymes in Food Technology : Improvements and Innovations / edited by Mohammed Kuddus

Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: SpringerLink BücherPublisher: Singapore : Springer Singapore, 2018Description: Online-Ressource (XI, 419 p. 54 illus., 30 illus. in color, online resource)ISBN:
  • 9789811319334
Subject(s): Additional physical formats: 9789811319327 | 9789811319341 | Printed edition: 9789811319327 | Printed edition: 9789811319341 DDC classification:
  • 610.28
LOC classification:
  • R856-R857
NLM classification:
  • QU 135
DOI: DOI: 10.1007/978-981-13-1933-4Online resources: Summary: The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industriesSummary: Enzyme immobilization methods and applications in food industry -- Cold-active enzymes in food processing -- Transglutaminase protein substrates of food interest -- Enhanced dyeing efficiency of enymatically modified protein fibers -- Tannin degrading enzymes: catalytic properties and technological perspectives -- Production of food enzymes from recombinant microorganisms -- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes -- Application of enzymes in meat processing -- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications -- Microbial enzymes in food biotechnology -- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity -- Food enzyme and nanotechnology -- Abzymes in food biotechnology -- Enzymes as a food additives -- Enzymes in Animal Feed IndustryPPN: PPN: 1041328907Package identifier: Produktsigel: ZDB-2-SBL | ZDB-2-SEB | ZDB-2-SXB
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Reproduktion. (Springer eBook Collection. Biomedical and Life Sciences)

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