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Enzymes in Food Technology

Improvements and Innovations

  • Book
  • © 2018

Overview

Editors:
  1. Mohammed Kuddus

    1. Department of Biochemistry, University of Hail, Hail, Saudi Arabia

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  • Provides a resource of recent scientific research on the enzymes involved in food industry
  • Discusses comprehensively the processes employed in food technology from the very basic to the advanced ones
  • Describes novel approaches and techniques used in food processing

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Microbial Enzymes in Food Technology

    • Sushma Ahlawat, Manoj Kumawat, Piyoosh Kumar Babele
    Pages 1-17

  3. Enzymes in Bioconversion and Food Processing

    • Rajeev Ravindran, Amit K. Jaiswal
    Pages 19-40

  4. Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations

    • Iffat Zareen Ahmad, Heena Tabassum, Asad Ahmad, Mohammed Kuddus
    Pages 41-62

  5. Enzymatic Browning of Fruit and Vegetables: A Review

    • Balwinder Singh, Kanchan Suri, Khetan Shevkani, Amritpal Kaur, Amarbir Kaur, Narpinder Singh
    Pages 63-78

  6. Fungal Inulinases: An Interesting Option for Food Sweetener Production

    • Adriana C. Flores-Gallegos, Fabiola Veana, Silvia M. González-Herrera, Diana B. Muñiz-Márquez, Aidé Sáenz-Galindo, Raúl Rodríguez-Herrera
    Pages 79-101

  7. Methods of Enzyme Immobilization and Its Applications in Food Industry

    • Archana Singh, Manendra Singh Negi, Ashutosh Dubey, Vinod Kumar, A. K. Verma
    Pages 103-124

  8. Tannin Degrading Enzymes: Catalytic Properties and Technological Perspectives

    • Mónica L. Chávez-González, Luis V. Rodríguez-Duran, J. Juan Buenrostro-Figueroa, Leonardo Sepúlveda-Torre, Juan A. Ascacio-Valdés, Raúl Rodríguez-Herrera et al.
    Pages 125-141

  9. Enzyme Catalysis and Its Role in Food Processing Industries

    • Santosh Bahadur Singh
    Pages 143-165

  10. Role of Enzymes in Pharmaceutical and Biotechnology Industries

    • Bhupender Singu, Uday Annapure
    Pages 167-185

  11. Invertase: An Enzyme with Importance in Confectionery Food Industry

    • Fabiola Veana, Adriana C. Flores-Gallegos, Angela M. Gonzalez-Montemayor, Mariela Michel-Michel, Lluvia Lopez-Lopez, Pedro Aguilar-Zarate et al.
    Pages 187-212

  12. Technology Prospecting on Microbial Enzymes: Engineering and Application in Food Industry

    • Gauri Singhal, Anju Meshram, Sameer Suresh Bhagyawant, Nidhi Srivastava
    Pages 213-241

  13. Halophilic Archaeal Lipases and Esterases: Activity, Stability, and Food Applications

    • M. Delgado-García, J. A. Rodríguez, J. C. Mateos-Díaz, C. N. Aguilar, R. Rodríguez-Herrera, R. M. Camacho-Ruíz
    Pages 243-262

  14. Biofunctionalization of Various Textile Materials Using Enzyme Biotechnology as a Green Chemistry Alternative

    • Luqman Jameel Rather, Sabiyah Akhter, Qazi Parvaiz Hassan, Faqeer Mohammad
    Pages 263-276

  15. Glucosides of Catechin and Epigallocatechin Gallate: Enzymatic Synthesis to Improve Its Biological Activity

    • Thi Thanh Hanh Nguyen, Hee-Kyoung Kang, Seong-Bo Kim, Kunal Pal, Doman Kim
    Pages 277-291

  16. Transglutaminase Protein Substrates of Food Interest

    • C. Valeria L. Giosafatto, A. Al-Asmar, L. Mariniello
    Pages 293-317

  17. Industrial vs Food Enzymes: Applications and Future Prospects

    • Sukanchan Palit
    Pages 319-345

  18. Feed Enzymes: Source and Applications

    • Poonam Singh, Sanjay Kumar Yadav
    Pages 347-358

  19. Chemoenzymatic Bioconjugation of Antibodies: Linking Proteins for Biomedical Applications

    • Soo Khim Chan, Yee Siew Choong, Chee Yuen Gan, Theam Soon Lim
    Pages 359-381

  20. Cold-Active Enzymes in Food Processing

    • Burhan Hamid, Fayaz A. Mohiddin
    Pages 383-400
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Keywords

About this book

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 of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.

Editors and Affiliations

  • Department of Biochemistry, University of Hail, Hail, Saudi Arabia

    Mohammed Kuddus

About the editor

Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kuddus’s main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.

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