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Novel food grade enzymesapplications in food processing and preservation industries /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Novel food grade enzymesedited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava.
Reminder of title:	applications in food processing and preservation industries /
other author:	Tripathi, Abhishek Dutt.
Published:	Singapore :Springer Nature Singapore :2022.
Description:	xi, 487 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	EnzymesBiotechnology.
Online resource:	https://doi.org/10.1007/978-981-19-1288-7
ISBN:	9789811912887$q(electronic bk.)

Novel food grade enzymesapplications in food processing and preservation industries /
Novel food grade enzymesapplications in food processing and preservation industries /[electronic resource] :edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava. - Singapore :Springer Nature Singapore :2022. - xi, 487 p. :ill., digital ;24 cm.

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.

ISBN: 9789811912887$q(electronic bk.)

Standard No.: 10.1007/978-981-19-1288-7doiSubjects--Topical Terms:

188972
Enzymes
--Biotechnology.

LC Class. No.: TP248.65.E59 / N68 2022

Dewey Class. No.: 660.634

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520 $a This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
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