Microbial enzyme technology in food applications

✍ Scribed by Ray, Ramesh C.; Rosell, Cristina M

• Publisher: CRC Press
• Year: 2017
• Tongue: English
• Leaves: 521
• Series: Food biology series
• Edition: 1
• Category: Library

✦ Synopsis

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative.

This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

✦ Table of Contents

Content: HISTORYMicrobial Enzymes in Food Applications: History of ProgressSwati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata PandaCHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES Insight of The Î -Amylase Family of Enzymes: Endo- and Exo-Acting Î , 1-4 HydrolysesMario M. Martinez and Manuel GomezStarch-active debranching and α-glucanotransferase enzymesMario M. Martinez and Manuel GomezGlucose Isomerising EnzymesSavitha S. Desai, Dhanashree B. Gachhi and Basavaraj S. HungundSucrose Transforming Enzymes: Hydrolysis & IsomerizationHarish B.S. and Kiran Babu UppuluriSucrose Transforming Enzymes: Hydrolysis & IsomerizationHarish B.S. and Kiran Babu Uppuluriss- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis Francisco J. Plou, Julio Polaina and Julia Sanz-AparicioPectinases and their Biotechnological ApplicationsAnuja Vohra and Reena GuptaProteasesOlga Luisa TavanoMicrobial Transglutaminase and Applications in Food IndustryMarek Kieliszek and Stanislaw BlazejakMicrobial Milk CoagulantsEkaterini MoschopoulouLipase: Properties, functions and food applicationMaria Antonia Pedrine Colabone Celligoi, Cristiani Baldo, Thiago Andrade Marques Marcelo Rodrigues de Melo, Fabiana Guillen Moreira Gasparin and Marcio de BarrosCatalases: Types, structure, applications and future outlookBalwinder Singh Sooch, Baljinder Singh Kauldhar, Munish PuriMicrobial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing IndustriesSusana Rodriguez-Coutoã ã ã MICROBIAL ENZYMES IN FOOD FERMENTATIONRole of intrinsic and supplemented enzymes in brewing and beer propertiesSergio O. Serna-Saldivar and Monica Rubio-FloresEnzymes in BakingAngela Dura and Cristina M. RosellEnzymes in WinemakingJose Manuel Rodriguez-Nogales, Encarnacion Fernandez-Fernandez and Josefina Vila-CrespoMicrobial Linamarase in Cassava Fermentation Sudhanshu S. Behera and Ramesh C. RayDairy ProcessingAshok Kumar Mohanty and Pradip Behareã ADVANCEMENT IN MICROBIAL ENZYME TECHNOLOGYRecombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food ProcessingKelly Dong, Yapa A. Himeshi Samarasinghe, Wenjing Hua, Leah Kocherry and Jianping XuRecombinant Enzymes Used in Fruit and Vegetable Juice IndustryYapa A. Himeshi Samarasinghe, Wenjing Hua, Kelly Dong, Leah Kocherry and Jianping XuMarine Microbial Enzymes in Food ApplicationArunachalam Cinnathambi and Chandrasekaran MuthusamyExtremophiles as potential resource for food processing enzymesArchana Sharma and T. SatyanarayanaProduction of Microbial Enzymes by Solid-State Fermentation for Food ApplicationsQuentin Carboue, Marie-Stephane Tranier, Isabelle Perraud-Gaime and Sevastianos RoussosScaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An OverviewSteve C. Z. Desobgo, Swati S. Mishra, Sunil K. Behera and Sandeep K. PandaBiotechnology of Microbial Xylanase: Overview Hooi Ling HoEncapsulation Technology of Enzymes and Applications in Food ProcessingSteva Levic1,, Verica Dordevic, Zorica Knezevic-Jugovic, Ana Kalusevic, Nikola Milasinovic, Branko Bugarsk2 and Viktor Nedovic

✦ Subjects

Food;Biotechnology;Food;Microbiology;Food;Preservation;Microbial enzymes