Enzymes in Food Biotechnology
Academic Press Inc (Verlag)
978-0-12-813280-7 (ISBN)
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.
1. Introduction to Food Enzymes
2. Microbial Enzyme in Food Biotechnology
3. Enzymes in Beverage Industry
4. Enzymes in Fruit Juice Processing
5. Application of Microbial Enzymes in Dairy Industry
6. Wine Enzymes: Potential and Practices
7. Enzymes in Animal Feed Industry
8. Enzymes in Meat Industry
9. Enzymes for Use in Functional Foods
10. Enzymes as Additives in Starch Processing: A Short Overview
11. Lysozyme: An antimicrobial enzyme in food applications
12. Ligninolytic enzymes: An overview and applications in food industry
13. Hydrolases of halophilic origin with importance for the food industry
14. Fungal proteases and production of bioactive peptides for food industry
15. Application of proteases for production of bioactive peptides
16. Development of Functional food from enzyme technology: A review
17. Current development and future perspective of microbial enzymes in dairy industries
18. Enzymes for Fructooligosacchrides production: achievements & opportunities
19. Anti-biofilm enzymes as emerging technology in food quality and safety
20. Enzyme and bioactive peptides – a strategy for discovery and identification of anti-hypertensive peptides
21. Transglutaminase-crosslinked edible films and coatings for food applications
22. Application of a novel endo-β-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans
23. Enzymatic production of steviol glucosides by using β-glycosidase and their applications
24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology
25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited
26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries
27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins
28. Plant-derived enzymes: A treasure for food biotechnology
29. Exploiting microbial enzymes for augmenting crop production
30. Plant growth promoting microbial enzymes
31. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues
32. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes
33. Role of soil enzymes in sustainable crop production
34. Enzymes in pharmaceutical industry
35. Transforming healthcare system through therapeutic enzymes therapeutic enzymes
36. Enzymes in pharmaceutical industry for β-lactam antibiotics production
37. Enzyme immobilization methods and applications in food industry
38. Enzymes in biosensors for food quality assessment
39. Enzyme engineering, for enzyme activity improvement
40. Biosensors for food quality and safety monitoring: Fundamentals and applications
41. Application of immobilized enzymes in food industry
42. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens
43. Production of food-processing enzymes from recombinant micro-organisms
44. Food enzymes and Nanotechnology
45. Application of Nanobiocatalysts on Food Waste
46. Food enzymes from extreme environments
47. Psychrophilic enzymes: Potential biocatalyst for food processing
48. Enzymes in food industry-friend or foe
49. Future prospective of enzyme technologies in the food industry
| Erscheinungsdatum | 18.09.2018 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 1900 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 0-12-813280-9 / 0128132809 |
| ISBN-13 | 978-0-12-813280-7 / 9780128132807 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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