Microbial Enzyme Technology in Food Applications

Released on by Ramesh C. Ray
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  • Microbial Enzyme Technology in Food Applications Book Detail

  • Author : Ramesh C. Ray
  • Release Date : 2017-03-27
  • Publisher : CRC Press
  • Genre : Science
  • Pages : 365
  • ISBN 13 : 1315351412
  • File Size : 52,52 MB
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Microbial Enzyme Technology in Food Applications by Ramesh C. Ray PDF Summary

Book Description: The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

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Enzymes in Food Technology

Enzymes in Food Technology

File Size : 30,30 MB
Total View : 7231 Views
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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 pr