Main description:

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.

Contents:

Enzyme immobilization methods and applications in food industry.- Cold-active enzymes in food processing.- Transglutaminase protein substrates of food interest.- Enhanced dyeing efficiency of enymatically modified protein fibers.- Tannin degrading enzymes: catalytic properties and technological perspectives.- Production of food enzymes from recombinant microorganisms.- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes.- Application of enzymes in meat processing.- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications.- Microbial enzymes in food biotechnology.- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity.- Food enzyme and nanotechnology.- Abzymes in food biotechnology.- Enzymes as a food additives.- Enzymes in Animal Feed Industry.