Microbial enzyme technology in food applications

by Ray, Ramesh C. Rosell, Cristina M

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Title Statements

Full title :Microbial enzyme technology in food applications / editors Ramesh C. Ray, ICAR--Regional Centre of Central Tuber Crops Research Institute, Bhubaneswar, India, and Cristina M. Rosell, Food Science Department, Institute of Agrochemistry and Food Technology, Avda Agustin Escardino Paterna, Valencia, Spain.

Summary

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 bio processing 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.

Edition Statements

Publication Date:2016

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton, FL
Language:eng
Publication Date:2016

Notes

"A science publishers book."

The Physical Object

Description:1 online resource

Edition Identifiers

ISBN:9781498749848, 1498749844
oclc:ocn979993057
LC Classification:TP248.65.F66
Dewey Decimal:664/.024

Subjects

Aliments -- Biotechnologie Aliments -- Conservation Enzymes microbiennes Food -- Biotechnology Food -- Microbiology Food -- Preservation Microbial enzymes TECHNOLOGY & ENGINEERING -- Food Science