Enzymes in Food Technology Improvements and Innovations /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Kuddus, Mohammed (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Singapore : Springer Singapore : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Subjects: Biomedical engineering.; Food-Biotechnology.; Microbiology.; Biochemical engineering.; Biomedical Engineering/Biotechnology.; Food Science.; Food Microbiology.; Applied Microbiology.; Biochemical Engineering.

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context...

Table of Contents:

• Enzyme immobilization methods and applications in food industry
• Cold-active enzymes in food processing
• Transglutaminase protein substrates of food interest
• Enhanced dyeing efficiency of enymatically modified protein fibers
• Tannin degrading enzymes: catalytic properties and technological perspectives
• Production of food enzymes from recombinant microorganisms
• Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes
• Application of enzymes in meat processing
• Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications
• Microbial enzymes in food biotechnology
• Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity
• Food enzyme and nanotechnology
• Abzymes in food biotechnology
• Enzymes as a food additives
• Enzymes in Animal Feed Industry.