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Green Bio-processes

Enzymes in Industrial Food Processing

  • Book
  • © 2019

Overview

Editors:
  1. Binod Parameswaran

    1. Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India

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  2. Sunita Varjani

    1. Gujarat Pollution Control Board, Gandhinagar, India

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  3. Sindhu Raveendran

    1. Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India

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  • Provides a comprehensive list of the enzymes used in food processing, their sources and applications
  • Provides insight into the field to investors and researchers
  • Discusses novel molecular and genetic approaches for enhancing enzymatic properties

Part of the book series: Energy, Environment, and Sustainability (ENENSU)

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Table of contents (21 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications

    • Parameswaran Binod, Emmanuel Papamichael, Sunita Varjani, Raveendran Sindhu
    Pages 1-8

  3. Production of Microbial Proteases for Food Industry

    • Irem Deniz
    Pages 9-14

  4. Aspartic Proteases in Food Industry

    • Indu C. Nair, K. Jayachandran
    Pages 15-30

  5. Influence of Proteases on Functional Properties of Food

    • Bindhumol Ismail, Hanif Mohammed, A. Jayakumaran Nair
    Pages 31-53

  6. Recent Development in the Uses of Asparaginase as Food Enzyme

    • Shahenvaz Alam, Kumar Pranaw, Rameshwar Tiwari, Sunil Kumar Khare
    Pages 55-81

  7. Applications of Asparaginase in Food Processing

    • G. Baskar, R. Aiswarya, S. Renganathan
    Pages 83-98

  8. Xylanases for Food Applications

    • Kedar Sharma, Abhijeet Thakur, Arun Goyal
    Pages 99-118

  9. Biotechnological Avenues for Fruit Juices Debittering

    • Lokesh Kumar Narnoliya, Jyoti Singh Jadaun
    Pages 119-149

  10. Enzymes in Sweeteners Production

    • Filipe Carvalho, Pedro Fernandes
    Pages 151-179

  11. Lipases: A Promising Tool for Food Industry

    • Sangeeta Negi
    Pages 181-198

  12. Amylases for Food Applications—Updated Information

    • Divya Balakrishnan, Swaroop S. Kumar, Shiburaj Sugathan
    Pages 199-227

  13. α-l-Arabinofuranosidase: A Potential Enzyme for the Food Industry

    • Abhijeet Thakur, Kedar Sharma, Arun Goyal
    Pages 229-244

  14. Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

    • Bishwambhar Mishra, Sunita Varjani, G. Karthikeya Srinivasa Varma
    Pages 245-265

  15. Digestive Enzymes: Industrial Applications in Food Products

    • Luciana Porto de Souza Vandenberghe, Susan Grace Karp, Maria Giovana Binder Pagnoncelli, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Carlos Ricardo Soccol
    Pages 267-291

  16. Industrial Enzymes as Feed Supplements—Advantages to Nutrition and Global Environment

    • Sharrel Rebello, Divya Balakrishnan, A. N. Anoopkumar, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey et al.
    Pages 293-304

  17. Intriguing Disposition of Marine Algae-Derived Enzymes in Food Biotechnology

    • Ravichandran Rathna, Ekambaram Nakkeeran, Sunita Varjani, Bethu Madhumitha
    Pages 305-321

  18. Role of Cellulases in Food, Feed, and Beverage Industries

    • V. Anoop Kumar, R. Suresh Chandra Kurup, C. Snishamol, G. Nagendra Prabhu
    Pages 323-343

  19. Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides

    • Abril Flores-Maltos, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raul Rodríguez, Jose A. Teixeira, Cristobal N. Aguilar
    Pages 345-355

  20. Tannase and Its Applications in Food Processing

    • Swaroop S. Kumar, Rakhy Sreekumar, Abdulhameed Sabu
    Pages 357-381
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Keywords

About this book

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Editors and Affiliations

  • Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India

    Binod Parameswaran, Sindhu Raveendran

  • Gujarat Pollution Control Board, Gandhinagar, India

    Sunita Varjani

About the editors

Binod Parameswaran (PhD) is a Scientist in the Microbial Processes and Technology Division at the CSIR- National Institute for Interdisciplinary Science and Technology, Kerela, India. He obtained his PhD in Biotechnology from Kerala University, Trivandrum in 2008 and then completed his postdoctoral studies in the area of lignocellulosic biofuels at the Korea Institute of Energy Research, Daejeon, South Korea. He has authored more than a hundred journal articles and 34 chapters. In 2001 he received the Young Scientist Award from the International Forum on Industrial Bioprocesses (IFIBiop) and in 2014 he received the Kerala State Young Scientist Award.


Dr. Sunita Varjani is a scientific officer at Gujarat Pollution Control Board, Gandhinagar, India. She holds an M.Sc. degree in Microbiology (2009) and Ph.D. in Biotechnology (2014). Her major areas of research are industrial and environmental microbiology/biotechnology and molecular biology. Dr. Varjani has authored 35 publications and has won several awards and honours, including the Young Scientist Award at the AFRO-ASIAN Congress on Microbes for Human and Environmental Health, New Delhi (2014) and Best Paper Awards for oral presentations at national and international conferences in 2008, 2012 and 2013. She is a member of the editorial board of the Journal of Energy and Environmental Sustainability.


Sindhu Raveendran is a Scientist at the Centre for Biofuels, Microbial Processes and Technology Division, CSIR -National Institute for Interdisciplinary Science  and Technology, India. She has done her PhD in Biotechnology from the School of Biosciences, Mahatma Gandhi University, Kottayam, India. Her research interests  include producing bioethanol from lignocellulosic biomass, and working with microbial enzymes, biopolymers and metagenomics. She has authored more than 130 research publications, which include 75 journal articles and 15 book chapters, and has been the recipient of many prestigious awards and fellowships, including the Marie Curie Fellowship, Visiting Fellowship at EPFL, Switzerland etc.

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