Enzymes in Food and Beverage Processing

ENZYMES IN FOOD AND BEVERAGE PROCESSING Editors : Muthusamy chadrasekaran Publishers : CRC Press Taylor & Francis Group Year : 2018 No. of Pages : 539 Price : CHF: 200, USD: 221, INR: 15,826.91 Enzymes technologies find an important place in Biotechnology which has immense potential for strengthening diverse food products using vast biodiversity. This helps to resolve environmental problems caused by wastes from food and beverages industries. This book presents the application of different enzymes in various food and beverage industries in addition to preventing information on basics concepts and fundamentals principles of enzyme technologies and enzyme engineering. The book also deals with latest advances in food science technology with respect to emerging food industries, such as functional foods, nutraceuticals, probiotics the use of enzyme inhibitors and enzyme biotransformation in addition to the use of enzyme valorization of food and beverage processing by products and waste. There are 22 chapters grouped under four sections. Section I deals with enzyme basics and development of novel biocatalysts covered in chapters 1, 2, 3 and 4. Chapter 1 BOOK REVIEW presents comprehensive information on enzymes-their nomenclature, mechanism of action and kinetics, characteristics and sources of food-grade enzymes. Chapter 2 deals with enzyme catalysts. Chapter 3 includes a detailed discussion on the use of quantity and food safety. Chapter 4 deals with the latest developments and scope of application of enzyme engineering and protein modification in food processing. Section II covers various applications of enzymes in food and beverage industries in chapters 5 to 15 including starch processing industries, bakery industries, confectionary industries, role of enzymes in oil and lipid processing, processing of fruit and vegetables processing of alcoholic and non-alcoholic beverages, enzyme applications in the production of flavours, food additive milk, cheese and associated dairy products, role of enzyme in meat tenderization and use of enzyme technology for the processing of sea food. Section III deals with recent advances in food -grade enzyme biotechnology in chapters 16-21, like synthesis of novel functional food ingredients, processing of nutraceuticals form plant resources, development of probiotics, prebiotics, synbiotics and cobiotics an use of enzyme inhibitors in regulating enzyme processing of food and beverages. Section IV comprises chapter 22 which presents the future perspectives of emerging trends of enzyme applications in food processing industries. The contents of this book will cater to the food science researchers, enzyme biotechnologists and food and beverages industries as a reference book for guidance and a roadmap for taking up research in these areas. Also this book holds the potential to leave as a useful text cum reference for advanced courses in food science technology, food biotechnology and food engineering, enzyme biotechnology and food waste management. JEYANTHI, G.P.