Value-Addition in Food Products and Processing Through Enzyme Technology

Brings together the novel sources and technologies regarding enzymes in value added products production

Mohammed Kuddus (Edited by), Cristóbal Noé Aguilar (Edited by)

9780323899291, Elsevier Science

Paperback / softback, published 6 December 2021

538 pages, 60 illustrations (20 in full color)
23.5 x 19 x 3.3 cm, 1.45 kg

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful  for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.

1. Enzyme technology for production of food ingredients and functional foods 2. Enzymes in probiotics and genetically modified foods 3. Extremozymes in food production and processing 4. Enzymes technology in the production of flavours and food additives 5. Enzyme technology applied to biomolecule synthesis for the food industry 6. Enzymes technology in value addition of bakery and confectionery products 7. Production of food ingredients from food processing by-products by enzymatic processes 8. Enzymes in fruit and vegetable processing 9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars 10. Enzymes in Dairy Products 11. Emerging trends and future perspectives on enzyme prospection with reference to food processing 12. Enzymes in nutrition, baby foods and food safety 13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing 14. Enzymes in fructo-oligosaccharides production 15. Enzymes in seafood processing 16. Commercial enzymes in dairy processing 17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients 18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies 19. In situ enzymatic synthesis of prebiotics to improve food functionality 20. Pectinase use in olive oil extraction processes 21. Lycopene extraction from tomato waste assisted by cellulase and pectinase 22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products 23. Value-added seafood products processing through novel enzyme 24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products 25. An overview of enzyme technology used in the food industry 26. Finding Better Enzymes by Bioprospecting 27. What enzyme-modified proteins are able to do 28. Microbial lipases and their applications in the food industry 29. Enzyme based food modification in managing digestive disorders 30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach 31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products 32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry 33. Recent developments in enzyme immobilization for food production 34. Significance of enzyme kinetics in food processing and production 35. Value addition in food supply chain and bio-economy 36. Emerging Trends and Future Prospective in enzyme technology

Subject Areas: Biotechnology [TCB], Life sciences: general issues [PSA]