Enzymes in food technology improvements and innovations /
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...
| Other Authors: | Kuddus, Mohammed,, SpringerLink (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Singapore :
Springer,
2018.
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| Physical Description: |
1 online resource (xi, 419 pages) : illustrations (some color) |
| Subjects: |
Table of Contents:
- Intro; Preface; Contents; Editor; 1: Microbial Enzymes in Food Technology; 1.1 Introduction; 1.2 Enzymes in Food Industry; 1.3 Microbial Enzymes in Food Industries; 1.3.1 Amylases; 1.3.2 Proteases; 1.3.3 Pectinases; 1.3.4 Laccases; 1.3.5 Xylanase; 1.3.6 Lipases; 1.3.7 Lactases; 1.3.8 Cellulases; 1.3.9 Glucose Oxidase and Glucose Isomerase; 1.3.10 Invertase; 1.3.11 Transglutaminase; 1.4 Future Prospects; 1.5 Conclusion; References; 2: Enzymes in Bioconversion and Food Processing; 2.1 Introduction; 2.2 Classification of Enzymes; 2.3 Biochemistry of Enzymes and Their Various Sources.
- 3: Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations3.1 Introduction; 3.1.1 Significance of Food Enzymes; 3.1.2 Foods As a Source Of Enzymes; 3.1.2.1 Pineapple (Ananas comosus L.); 3.1.2.2 Papaya (Carica papaya L.); 3.1.2.3 FIG (Ficus carica); 3.1.2.4 Kiwifruit (Actinidia deliciosa); 3.1.2.5 Brucea javanica (L.) Merr.; 3.1.2.6 Cluster Fig (Ficus racemosa Roxb.); 3.1.2.7 Pumpkin (Cucurbita maxima); 3.1.2.8 Melon (Cucumis melo); 3.1.2.9 Cucumber (Cucumis sativus); 3.1.2.10 Mango (Mangifera indica); 3.1.2.11 Apple (Malus pumila); 3.1.2.12 Apricot (Prunus armeniaca L.)
- 3.1.2.13 Asparagus (Asparagus officinalis)3.1.2.14 Avocado (Persea americana); 3.1.2.15 Banana (Musa acuminata); 3.1.2.16 Beans (Phaseolus vulgaris L.); 3.1.2.17 Broccoli (Brassica oleracea); 3.1.2.18 Cherries (Prunus cerasus); 3.1.2.19 Ginger (Zingiber officinale Roscoe); 3.1.2.20 Garlic (Allium sativum L.); 3.1.2.21 Grapes (Vitis vinifera L.); 3.1.2.22 Mustard (Brassica juncea) and Cabbage (Brassica oleracea); 3.1.3 Food Enzymes in Pharmaceutical Industry; 3.2 Conclusion; References; 4: Enzymatic Browning of Fruit and Vegetables: A Review; 4.1 Introduction; 4.2 Causes of Enzymatic Browning.
- 4.2.1 Phenolic Compounds4.2.2 Polyphenol Oxidase and Related Enzymes; 4.2.3 Temperature; 4.2.4 pH; 4.3 Mechanism of Enzymatic Browning; 4.4 Control of Enzymatic Browning; 4.4.1 Heating and Cooling; 4.4.2 Heat Shock Method; 4.4.3 High-Pressure Processing; 4.4.4 Chemical Anti-browning Agents; 4.4.5 Other Methods; 4.5 Conclusion; 4.6 Future Perspectives; References; 5: Fungal Inulinases: An Interesting Option for Food Sweetener Production; 5.1 Introduction; 5.2 Action Mechanisms; 5.3 Syrup Production; 5.4 Inulooligosaccharides and Its Application in the Food Industry.