LEADER 04362nam 22007935 450 001 9910595050203321 005 20240426124348.0 010 $a981-19-1288-2 024 7 $a10.1007/978-981-19-1288-7 035 $a(CKB)5850000000078596 035 $a(MiAaPQ)EBC7102202 035 $a(Au-PeEL)EBL7102202 035 $a(DE-He213)978-981-19-1288-7 035 $a(PPN)264959345 035 $a(EXLCZ)995850000000078596 100 $a20220921d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNovel Food Grade Enzymes $eApplications in Food Processing and Preservation Industries /$fedited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava 205 $a1st ed. 2022. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022. 215 $a1 online resource (490 pages) 311 $a981-19-1287-4 320 $aIncludes bibliographical references and index. 327 $aChapter 1. Food Enzymes- General properties and Kinetics -- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application -- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II -- Chapter 4. Production of ?, ? and ?- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry -- Chapter 5. Enzyme in Milk and Milk Products: Role and Application -- Chapter 6. Enzymes in Brewing and Wine Industries -- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products -- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I -- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II -- Chapter 10. Enzymes in Functional Food Development -- Chapter 11. Enzymes as Active Packaging System -- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection. 330 $aThis 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. 606 $aFood$xMicrobiology 606 $aFood science 606 $aBiotechnology 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Microbiology 606 $aFood Science 606 $aBiotechnology 606 $aFood Engineering 606 $aFood Chemistry 606 $aEnzims$2thub 606 $aBiotecnologia alimentària$2thub 606 $aTecnologia dels aliments$2thub 606 $aInnovacions tecnològiques$2thub 608 $aLlibres electrònics$2thub 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aBiotechnology. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aBiotechnology. 615 24$aFood Engineering. 615 24$aFood Chemistry. 615 7$aEnzims 615 7$aBiotecnologia alimentària 615 7$aTecnologia dels aliments 615 7$aInnovacions tecnològiques 676 $a660.634 702 $aKhusravi? Da?ra?ni?$b Kiya?nu?sh 702 $aSrivastava$b S. K$g(Suresh Kumar), 702 $aDutt Tripathi$b Abhishek 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910595050203321 996 $aNovel food grade enzymes$93020074 997 $aUNINA