{"product_id":"implementation-of-enzymatic-processes-and-lactic-bacteria-in-the-food-industries-hardback-9781789451375","title":"Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries (Hardback) 9781789451375","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eImplementation of Enzymatic Processes and Lactic Bacteria in the Food Industries\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMohamed Ghoul (Edited by), Ghoul (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781789451375, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 17 September 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e320 pages\u003cbr\u003e23.5 x 15.6 x 2 cm, 0.717 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eConsumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eImplementation of Enzymatic Processes and Lactic Bacteria in the Food Industries\u003c\/i\u003e focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry.\u003c\/p\u003e \u003cp\u003eThe first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts.\u003c\/p\u003e \u003cp\u003eThe second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003cbr\u003e\u003ci\u003eMohamed GHOUL\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction xiii\u003cbr\u003e\u003ci\u003eMohamed GHOUL\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1. Enzymatic Processes in the Food Industry 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Part 1 3\u003cbr\u003e\u003ci\u003eIsabelle CHEVALOT\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1. General Characteristics of Enzymes 5\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIsabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1. Notion of catalysis 5\u003c\/p\u003e \u003cp\u003e1.2. Notion of specificity 7\u003c\/p\u003e \u003cp\u003e1.3. Nomenclature 7\u003c\/p\u003e \u003cp\u003e1.4. Mechanism of enzyme catalysis 9\u003c\/p\u003e \u003cp\u003e1.5. Single-substrate enzyme kinetics 11\u003c\/p\u003e \u003cp\u003e1.6. Effects of the environment on activity 13\u003c\/p\u003e \u003cp\u003e1.7. Multi-substrate enzyme kinetics 18\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2. Classification of Enzymes Used in the Food Industry 21\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLatifa CHEBIL and Mohamed GHOUL\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1. Oxidoreductases (CE1) 22\u003c\/p\u003e \u003cp\u003e2.2. Transferases (CE2) 22\u003c\/p\u003e \u003cp\u003e2.3. Hydrolases (CE3) 23\u003c\/p\u003e \u003cp\u003e2.4. Lyases (CE4) 24\u003c\/p\u003e \u003cp\u003e2.5. Isomerases (CE5) 24\u003c\/p\u003e \u003cp\u003e2.6. Ligases (CE6) 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCatherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1. Enzymes involved in the starch degradation reaction 27\u003c\/p\u003e \u003cp\u003e3.2. Enzymes involved in the degradation of lignocellulosic substrates 29\u003c\/p\u003e \u003cp\u003e3.3. Enzymes involved in the degradation of pectin-type substrates 33\u003c\/p\u003e \u003cp\u003e3.4. Enzymes involved in the degradation of lipid substrates 36\u003c\/p\u003e \u003cp\u003e3.5. Enzymes involved in protein degradation 37\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4. Enzyme Production for Food Applications 41\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMohamed GHOUL and Seraphim PAPANIKOLAOU\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1. Amylases 42\u003c\/p\u003e \u003cp\u003e4.2. Pullulases 44\u003c\/p\u003e \u003cp\u003e4.3. Lignocellulases 44\u003c\/p\u003e \u003cp\u003e4.4. Pectinases 49\u003c\/p\u003e \u003cp\u003e4.5. Lipases 52\u003c\/p\u003e \u003cp\u003e4.6. Proteases 54\u003c\/p\u003e \u003cp\u003e4.7. Conclusion 58\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5. Ways to Improve Enzymatic Processes 59\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIsabelle CHEVALOT and Catherine HUMEAU\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1. Enzyme engineering 59\u003c\/p\u003e \u003cp\u003e5.2. Process engineering 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6. Main Enzymatic Processes in the Food Industry 107\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLatifa CHEBIL and Mohamed GHOUL\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1. Baking and pastry 107\u003c\/p\u003e \u003cp\u003e6.2. Malting and brewing 110\u003c\/p\u003e \u003cp\u003e6.3. Starch and its by-products 114\u003c\/p\u003e \u003cp\u003e6.4. Milk 116\u003c\/p\u003e \u003cp\u003e6.5. Fat 120\u003c\/p\u003e \u003cp\u003e6.6. Meat and seafood products 124\u003c\/p\u003e \u003cp\u003e6.7. Flavors and additives 127\u003c\/p\u003e \u003cp\u003e6.8. Fruit juices and wines 130\u003c\/p\u003e \u003cp\u003ePart 1 References 137\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Part 2 165\u003cbr\u003e\u003ci\u003eMarie-Bénédicte ROMOND\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7. Lactic Acid Bacteria and Bifidobacteria 167\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJennifer BURGAIN and Marie-Bénédicte ROMOND\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1. Taxonomic notions and the definition of \"probiotic\" 167\u003c\/p\u003e \u003cp\u003e7.2. The probiotics market and health claims 170\u003c\/p\u003e \u003cp\u003e7.3. Prebiotics 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics\/Postbiotics 175\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFrank PIVA and Marie-Bénédicte ROMOND\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175\u003c\/p\u003e \u003cp\u003e8.2. Production of probiotics and metabiotics\/postbiotics 191\u003c\/p\u003e \u003cp\u003e8.3. Industrial applications 196\u003c\/p\u003e \u003cp\u003e8.4. Prospects for development and innovation: metabiotics\/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJennifer BURGAIN and Marie-Bénédicte ROMOND\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1. Species, strain identity and origin 211\u003c\/p\u003e \u003cp\u003e9.2. Physiology of probiotic strains 213\u003c\/p\u003e \u003cp\u003e9.3. Impact of lactobacilli on digestive health 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10. Encapsulation Processes 225\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJennifer BURGAIN, Joël SCHER and Claire GAIANI\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1. Definition and aims of encapsulation 225\u003c\/p\u003e \u003cp\u003e10.2. Atomization 227\u003c\/p\u003e \u003cp\u003e10.3. Extrusion 230\u003c\/p\u003e \u003cp\u003e10.4. Emulsification 232\u003c\/p\u003e \u003cp\u003e10.5. Coating 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11. Encapsulation Matrices 237\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJennifer BURGAIN, Joël SCHER and Claire GAIANI\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1. Polysaccharides 237\u003c\/p\u003e \u003cp\u003e11.2. Proteins 239\u003c\/p\u003e \u003cp\u003e11.3. Bacterial adhesion to encapsulation materials 240\u003c\/p\u003e \u003cp\u003e11.4. Conclusion 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12. Fermented Foods 245\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFrank PIVA and Marie-Bénédicte ROMOND\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1. Traditional fermented foods 246\u003c\/p\u003e \u003cp\u003e12.2. New approaches to fermentation 254\u003c\/p\u003e \u003cp\u003ePart 2 References 257\u003c\/p\u003e \u003cp\u003eConclusion 291\u003cbr\u003e\u003ci\u003eMohamed GHOUL\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eList of Authors 293\u003c\/p\u003e \u003cp\u003eIndex 295\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Science: general issues [\u003ca title=\"See our other books on Science: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Science:%20general%20issues%20%5BPD%5D%22\"\u003ePD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-ISTE","offers":[{"title":"Brand New","offer_id":52446815584536,"sku":"9781789451375","price":111.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781789451375.jpg?v=1785114521","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/implementation-of-enzymatic-processes-and-lactic-bacteria-in-the-food-industries-hardback-9781789451375","provider":"Freshly Printed Books","version":"1.0","type":"link"}