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Bioreactor Implementation in the Agro-Food Industries : Technology, Kinetics and Modelization
| Bioreactor Implementation in the Agro-Food Industries : Technology, Kinetics and Modelization |
| Autore | Ghoul Mohamed |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2025 |
| Descrizione fisica | 1 online resource (318 pages) |
| Disciplina | 660.6 |
| Collana | ISTE Consignment Series |
| ISBN |
9781394340521
1394340524 9781394340538 1394340532 9781394340514 1394340516 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911019522903321 |
Ghoul Mohamed
|
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| Newark : , : John Wiley & Sons, Incorporated, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries
| Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries |
| Autore | Ghoul Mohamed |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2024 |
| Descrizione fisica | 1 online resource (314 pages) |
| Collana | ISTE Consignment Series |
| Soggetto topico |
Enzymes
Lactic acid bacteria |
| ISBN |
9781394312337
1394312334 9781394312313 1394312318 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Introduction -- Part 1. Enzymatic Processes in the Food Industry -- Introduction to Part 1 -- Chapter 1. General Characteristics of Enzymes -- 1.1. Notion of catalysis -- 1.2. Notion of specificity -- 1.3. Nomenclature -- 1.4. Mechanism of enzyme catalysis -- 1.5. Single-substrate enzyme kinetics -- 1.6. Effects of the environment on activity -- 1.6.1. Effect of pH on enzyme activity -- 1.6.2. Effect of temperature on enzyme activity -- 1.6.3. Effect of inhibitors on enzyme activity -- 1.7. Multi-substrate enzyme kinetics -- 1.7.1. Ordered sequential mechanism -- 1.7.2. Random sequential mechanism -- 1.7.3. Ping-pong mechanism -- Chapter 2. Classification of Enzymes Used in the Food Industry -- 2.1. Oxidoreductases (CE1) -- 2.2. Transferases (CE2) -- 2.3. Hydrolases (CE3) -- 2.4. Lyases (CE4) -- 2.5. Isomerases (CE5) -- 2.6. Ligases (CE6) -- Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry -- 3.1. Enzymes involved in the starch degradation reaction -- 3.2. Enzymes involved in the degradation of lignocellulosic substrates -- 3.3. Enzymes involved in the degradation of pectin-type substrates -- 3.4. Enzymes involved in the degradation of lipid substrates -- 3.5. Enzymes involved in protein degradation -- Chapter 4. Enzyme Production for Food Applications -- 4.1. Amylases -- 4.2. Pullulases -- 4.3. Lignocellulases -- 4.4. Pectinases -- 4.5. Lipases -- 4.6. Proteases -- 4.7. Conclusion -- Chapter 5. Ways to Improve Enzymatic Processes -- 5.1. Enzyme engineering -- 5.1.1. Enzyme engineering methods -- 5.1.2. Improving enzyme stability -- 5.1.3. Improving enzyme specificity and selectivity -- 5.1.4. Improving catalytic performance -- 5.2. Process engineering -- 5.2.1. Introduction -- 5.2.2. Enzyme immobilization technology.
5.2.3. Microwave and ultrasound-assisted enzyme processes -- 5.2.4. Process intensification -- Chapter 6. Main Enzymatic Processes in the Food Industry -- 6.1. Baking and pastry -- 6.2. Malting and brewing -- 6.2.1. Malting -- 6.2.2. Brewing -- 6.3. Starch and its by-products -- 6.4. Milk -- 6.5. Fat -- 6.6. Meat and seafood products -- 6.6.1. Meat products -- 6.6.2. Seafood products -- 6.7. Flavors and additives -- 6.8. Fruit juices and wines -- 6.8.1. Fruit juices -- 6.8.2. Wines -- Part 1 References -- Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source -- Introduction to Part 2 -- Chapter 7. Lactic Acid Bacteria and Bifidobacteria -- 7.1. Taxonomic notions and the definition of "probiotic" -- 7.2. The probiotics market and health claims -- 7.3. Prebiotics -- 7.3.1. Definition -- 7.3.2. Prebiotics, synbiotics and health claims -- Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics -- 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria -- 8.1.1. Distribution of bifid species in humans and animals -- 8.1.2. Topographical and kinetic distribution in humans -- 8.1.3. Safety and health activity -- 8.2. Production of probiotics and metabiotics/postbiotics -- 8.2.1. Nutritional requirements of bifidobacteria: use of complex oligosaccharides and production of exopolysaccharides -- 8.2.2. Concentration and preservation technology for live probiotics (strain selection, encapsulation) -- 8.3. Industrial applications -- 8.3.1. Fermentation manufacturers and characteristics of marketed products -- 8.3.2. Live biotechnology products and European Pharmacopoeia constraints -- 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets. 8.4.1. Bifidobacterial bacteriocins and food preservation -- Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects -- 9.1. Species, strain identity and origin -- 9.2. Physiology of probiotic strains -- 9.3. Impact of lactobacilli on digestive health -- 9.3.1. General health effects -- 9.3.2. Mechanisms of action on the digestive system -- 9.3.3. Lacticaseibacillus rhamnosus GG (new nomenclature) -- 9.3.4. Lacticaseibacillus casei and Lacticaseibacillus paracasei (new nomenclature) -- 9.3.5. Lactobacillus acidophilus -- Chapter 10. Encapsulation Processes -- 10.1. Definition and aims of encapsulation -- 10.2. Atomization -- 10.3. Extrusion -- 10.4. Emulsification -- 10.5. Coating -- Chapter 11. Encapsulation Matrices -- 11.1. Polysaccharides -- 11.2. Proteins -- 11.3. Bacterial adhesion to encapsulation materials -- 11.4. Conclusion -- Chapter 12. Fermented Foods -- 12.1. Traditional fermented foods -- 12.2. New approaches to fermentation -- Part 2 References -- Conclusion -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9911020066003321 |
|
Ghoul Mohamed
|
||
| Newark : , : John Wiley & Sons, Incorporated, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||