improving and tailoring enzymes for food quality and functionality

Improving And Tailoring Enzymes For Food Quality And Functionality
Author: Rickey Y. Yada
Publisher: Elsevier
Release Date: 2015-07-28
Pages: 266
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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

Water Extraction Of Bioactive Compounds
Author: Herminia Dominguez
Publisher: Elsevier
Release Date: 2017-09-20
Pages: 530
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. The book is a detailed guide to the fundamental concepts and necessary equipment needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Part 1 begins with a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals, the need for standardization and a move toward more rational and greener techniques in the field, the development of plant-based extraction processes and pretreatments for the efficient extraction. Part 2 then reviews a broad range of available techniques, including sections on conventional hot water extraction and pressurized hot water extraction in a range of settings. Intensified processes are then discussed in detail, including sections on microwave-assisted processes, ultrasound-assisted processes and enzyme assisted extraction. Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs Presents up-to-date and cutting edge applications by international experts Highlights current use and future potential for industrial scale applications Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals

Enzymes In Food Biotechnology
Author: Mohammed Kuddus
Publisher: Academic Press
Release Date: 2018-08-23
Pages: 909
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Industrial Enzyme Applications
Author: Andreas Vogel
Publisher: John Wiley & Sons
Release Date: 2019-09-03
Pages: 432
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.

Bibliography Of Agriculture
Author:
Publisher:
Release Date: 1989-08
Pages:
ISBN:
Available Language: English, Spanish, And French
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Bibliography Of Agriculture With Subject Index
Author:
Publisher:
Release Date: 1989
Pages:
ISBN:
Available Language: English, Spanish, And French
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Indian Food Industry
Author:
Publisher:
Release Date: 2000
Pages:
ISBN:
Available Language: English, Spanish, And French
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Biocatalysis In Agricultural Biotechnology
Author: John R. Whitaker
Publisher: Amer Chemical Society
Release Date: 1989
Pages: 397
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The 26 papers, presented at a conference in Toronto in June 1988, examine the applications of enzymes to produce precise, rapid, and noticeable changes to correct nature's deficiencies in the design of plants and animals. The sections address tailoring enzymes for industrial use, enzymatic biosynthesis and degradation of polymers, specialty uses of enzymes, insect and plant enzymology, and biocatalytic synthesis of agrochemicals. Annotation copyrighted by Book News, Inc., Portland, OR

Food Chemistry
Author: Owen R. Fennema
Publisher: Marcel Dekker Incorporated
Release Date: 1985
Pages: 991
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.

Journal
Author: Minnesota Academy of Sciences
Publisher:
Release Date: 1987
Pages:
ISBN:
Available Language: English, Spanish, And French
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Journal Of The Minnesota Academy Of Science
Author:
Publisher:
Release Date: 1987
Pages:
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Chilton S Food Engineering
Author:
Publisher:
Release Date: 1979
Pages:
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Available Language: English, Spanish, And French
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Food Processing
Author:
Publisher:
Release Date: 1990
Pages:
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Available Language: English, Spanish, And French
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Journal Of Food Protection
Author:
Publisher:
Release Date: 1986
Pages:
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Encyclopedia Of Food Science And Technology
Author: Yiu H. Hui
Publisher:
Release Date: 1992
Pages: 2972
ISBN:
Available Language: English, Spanish, And French
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Encyclopedia Of Food Science And Technology  4 Vol  Set
Author: Y. H. Hui
Publisher: Wiley-Interscience
Release Date: 1992
Pages: 2972
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Based on the work of leading professionals in the field of nutrition research, it explores all aspects of the basic science and mechanics of food processing, food additives and more. Covering everything from acidulants to yogurt, it is intended for reference use in all libraries and the food industry in general. It is an invaluable resource that will prove indispensable for all food science needs.

Food Australia
Author:
Publisher:
Release Date: 2001
Pages:
ISBN:
Available Language: English, Spanish, And French
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International Food Marketing   Technology
Author:
Publisher:
Release Date: 2000
Pages:
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Available Language: English, Spanish, And French
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Science Reporter
Author:
Publisher:
Release Date: 2000
Pages:
ISBN:
Available Language: English, Spanish, And French
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Baker S Digest
Author:
Publisher:
Release Date: 1969
Pages:
ISBN:
Available Language: English, Spanish, And French
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