Enzymes in Food and Beverage Processing by Muthusamy Chandrasekaran

Enzymes in Food and Beverage Processing by Muthusamy Chandrasekaran

In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries.

ENZYMES IN FOOD AND BEVERAGE

PROCESSING

Editors : Muthusamy chadrasekaran

Publishers : CRC Press

Taylor & Francis Group

Year : 2018

Noof 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.

Professor Muthusamy Chandrasekaran is a distinguished scientist and a Teacher who has made significant contributions in the field of marine microbiology and biotechnology. Born on April 10th 1956 Professor Chandrasekaran had his B.Sc Degree in Zoology from University of Madras, India, M.Sc degree in Marine biology from Annamalai University, India and Ph.D degree in Microbiology (food microbiology) from Cochin University of Science and Technology, India, He did his post doctoral research in genetic engineering of bacteria for waste water treatment in Hiroshima University, Japan. His major area of research interest is harnessing marine microorganisms for novel enzymes, bioactive molecules, microbial and enzyme technologies for enzyme production and waste management.

SKU	Unavailable
ISBN 13	9781138894174
ISBN 10	1138894176
Title	Enzymes in Food and Beverage Processing
Author	Muthusamy Chandrasekaran
Condition	Unavailable
Binding Type	Paperback
Publisher	CRC Press
Year published	2018-07-31
Number of pages	556
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable