Improving and Tailoring Enzymes for Food Quality and Functionality

2. Auflage 2024
ISBN: 978-0-443-15437-9
Verlag: Elsevier Science

Buch, Englisch, 378 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1000 g

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

Autoren/Hrsg.

Yada, Rickey Y

Dee, Derek R

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Molekularbiologie

Inhaltsverzeichnis

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 fish11. 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

Über Autor(innen)

Dee, Derek R
Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.

Yada, Rickey Y
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. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.