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Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910143296503321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNISA-996214617003316 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910830986203321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology / / edited by Robert J. Whitehurst
| Emulsifiers in food technology / / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910877794803321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enzymes in food technology [[electronic resource] /] / edited by Robert J. Whitehurst and Maarten van Oort
| Enzymes in food technology [[electronic resource] /] / edited by Robert J. Whitehurst and Maarten van Oort |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina |
664.024
664.06 |
| Altri autori (Persone) |
WhitehurstRobert J
OortMaarten van |
| Soggetto topico |
Enzymes - Industrial applications
Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-29198-X
9786612291982 1-4443-0993-5 1-4443-0994-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Enzymes in Food Technology; Contents; Contributors; Preface; 1 Enzymes in food technology - introduction; 1.1 History; 1.2 Nomenclature of enzymes; 1.3 Enzymology; 1.3.1 The function of enzymes in nature; 1.3.2 Chemistry of enzymes; 1.3.3 Specificity of enzymes; 1.3.4 Mechanisms; 1.3.5 The enzyme substrate complex; 1.3.6 Chemical equilibrium; 1.4 Enzyme kinetics; 1.5 Factors affecting enzyme activity; 1.5.1 Enzyme concentration; 1.5.2 Substrate concentration; 1.5.3 Allostery; 1.5.4 Cofactors; 1.5.5 Coenzymes; 1.5.6 Inhibitors; 1.6 Industrial enzymes; 1.7 Food enzymes; 1.7.1 Food biotechnology
1.7.2 Food enzyme application1.8 Genetic engineering; 1.9 Enzyme allergy; 1.10 Summary and conclusions; 2 GMO and protein engineering; 2.1 Introduction; 2.2 Recombinant DNA technology; 2.2.1 'Shotgun' cloning; 2.2.2 Self-cloning; 2.2.3 Cloning by PCR; 2.2.4 Application examples; 2.3 Protein engineering; 2.3.1 Strategies of protein engineering; 2.3.2 Gene expression systems; 2.3.3 Selection and screening; 2.3.4 Applications of protein engineering - a powerful tool for the development of enzymes as applied biocatalysts; 2.3.5 Safety concerns; 2.4 Regulations; 2.4.1 Regulations on self-cloning 2.4.2 Cloning and expression of genes between Streptomyces should be considered as 'self-cloning'2.5 Future prospects; 3 Production of industrial enzymes; 3.1 Applications research and protein engineering; 3.2 Strain development; 3.2.1 Introduction; 3.2.2 GMO verusus non-GMO; 3.2.3 Example: construction of a Bacillus subtilis production host; 3.2.4 Goals of genetic engineering; 3.2.5 Food enzyme production in the 'omics' era; 3.3 Microbial fermentation; 3.3.1 Culture maintenance and storage; 3.3.2 Seed preparation; 3.3.3 Production fermentation; 3.4 Downstream processing 3.4.1 Bridging the gap3.4.2 Basic downstream process; 3.4.3 Purification; 3.4.4 Sustainability; 3.5 Enzyme formulation; 3.5.1 Solid product formulation; 3.5.2 Liquid product formulation; 3.5.3 Blends; 3.5.4 Preservatives; 3.6 Summary; 4 Asparaginase - an enzyme for acrylamide reduction in food products; 4.1 Introduction; 4.2 Asparaginase; 4.3 Acrylamide analysis; 4.4 Applications; 4.4.1 Application testing in cereal food products; 4.4.2 Application testing in potato products; 4.4.3 Application testing in coffee; 5 Enzymes in dairy product manufacture; 5.1 Introduction 5.2 Milk-clotting enzymes5.2.1 The nature and identity of rennets and coagulants; 5.2.2 Main characteristics of rennets and coagulants from different sources; 5.2.3 Production of rennets and coagulants; 5.2.4 Formulation and standardization of rennets and coagulants; 5.3 Lactoperoxidase; 5.4 Cheese-ripening enzymes; 5.4.1 Types of enzyme available commercially; 5.4.2 Enzyme addition technology; 5.4.3 Enzyme-modified cheese technology; 5.5 Lysozyme; 5.6 Transglutaminase; 5.7 Lipase; 5.7.1 Lipolyzed milk fat (LMF); 5.7.2 Lipase-catalyzed intra- and intermolecular modification of milk fat 5.8 Lactase |
| Record Nr. | UNINA-9910139908403321 |
| West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enzymes in food technology [[electronic resource] /] / edited by Robert J. Whitehurst and Maarten van Oort
| Enzymes in food technology [[electronic resource] /] / edited by Robert J. Whitehurst and Maarten van Oort |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina |
664.024
664.06 |
| Altri autori (Persone) |
WhitehurstRobert J
OortMaarten van |
| Soggetto topico |
Enzymes - Industrial applications
Food industry and trade |
| ISBN |
1-282-29198-X
9786612291982 1-4443-0993-5 1-4443-0994-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Enzymes in Food Technology; Contents; Contributors; Preface; 1 Enzymes in food technology - introduction; 1.1 History; 1.2 Nomenclature of enzymes; 1.3 Enzymology; 1.3.1 The function of enzymes in nature; 1.3.2 Chemistry of enzymes; 1.3.3 Specificity of enzymes; 1.3.4 Mechanisms; 1.3.5 The enzyme substrate complex; 1.3.6 Chemical equilibrium; 1.4 Enzyme kinetics; 1.5 Factors affecting enzyme activity; 1.5.1 Enzyme concentration; 1.5.2 Substrate concentration; 1.5.3 Allostery; 1.5.4 Cofactors; 1.5.5 Coenzymes; 1.5.6 Inhibitors; 1.6 Industrial enzymes; 1.7 Food enzymes; 1.7.1 Food biotechnology
1.7.2 Food enzyme application1.8 Genetic engineering; 1.9 Enzyme allergy; 1.10 Summary and conclusions; 2 GMO and protein engineering; 2.1 Introduction; 2.2 Recombinant DNA technology; 2.2.1 'Shotgun' cloning; 2.2.2 Self-cloning; 2.2.3 Cloning by PCR; 2.2.4 Application examples; 2.3 Protein engineering; 2.3.1 Strategies of protein engineering; 2.3.2 Gene expression systems; 2.3.3 Selection and screening; 2.3.4 Applications of protein engineering - a powerful tool for the development of enzymes as applied biocatalysts; 2.3.5 Safety concerns; 2.4 Regulations; 2.4.1 Regulations on self-cloning 2.4.2 Cloning and expression of genes between Streptomyces should be considered as 'self-cloning'2.5 Future prospects; 3 Production of industrial enzymes; 3.1 Applications research and protein engineering; 3.2 Strain development; 3.2.1 Introduction; 3.2.2 GMO verusus non-GMO; 3.2.3 Example: construction of a Bacillus subtilis production host; 3.2.4 Goals of genetic engineering; 3.2.5 Food enzyme production in the 'omics' era; 3.3 Microbial fermentation; 3.3.1 Culture maintenance and storage; 3.3.2 Seed preparation; 3.3.3 Production fermentation; 3.4 Downstream processing 3.4.1 Bridging the gap3.4.2 Basic downstream process; 3.4.3 Purification; 3.4.4 Sustainability; 3.5 Enzyme formulation; 3.5.1 Solid product formulation; 3.5.2 Liquid product formulation; 3.5.3 Blends; 3.5.4 Preservatives; 3.6 Summary; 4 Asparaginase - an enzyme for acrylamide reduction in food products; 4.1 Introduction; 4.2 Asparaginase; 4.3 Acrylamide analysis; 4.4 Applications; 4.4.1 Application testing in cereal food products; 4.4.2 Application testing in potato products; 4.4.3 Application testing in coffee; 5 Enzymes in dairy product manufacture; 5.1 Introduction 5.2 Milk-clotting enzymes5.2.1 The nature and identity of rennets and coagulants; 5.2.2 Main characteristics of rennets and coagulants from different sources; 5.2.3 Production of rennets and coagulants; 5.2.4 Formulation and standardization of rennets and coagulants; 5.3 Lactoperoxidase; 5.4 Cheese-ripening enzymes; 5.4.1 Types of enzyme available commercially; 5.4.2 Enzyme addition technology; 5.4.3 Enzyme-modified cheese technology; 5.5 Lysozyme; 5.6 Transglutaminase; 5.7 Lipase; 5.7.1 Lipolyzed milk fat (LMF); 5.7.2 Lipase-catalyzed intra- and intermolecular modification of milk fat 5.8 Lactase |
| Record Nr. | UNINA-9910829828003321 |
| West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enzymes in food technology / / edited by Robert J. Whitehurst and Maarten van Oort
| Enzymes in food technology / / edited by Robert J. Whitehurst and Maarten van Oort |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664/.024 |
| Altri autori (Persone) |
WhitehurstRobert J
OortMaarten van |
| Soggetto topico |
Enzymes - Industrial applications
Food industry and trade |
| ISBN |
1-282-29198-X
9786612291982 1-4443-0993-5 1-4443-0994-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Enzymes in Food Technology; Contents; Contributors; Preface; 1 Enzymes in food technology - introduction; 1.1 History; 1.2 Nomenclature of enzymes; 1.3 Enzymology; 1.3.1 The function of enzymes in nature; 1.3.2 Chemistry of enzymes; 1.3.3 Specificity of enzymes; 1.3.4 Mechanisms; 1.3.5 The enzyme substrate complex; 1.3.6 Chemical equilibrium; 1.4 Enzyme kinetics; 1.5 Factors affecting enzyme activity; 1.5.1 Enzyme concentration; 1.5.2 Substrate concentration; 1.5.3 Allostery; 1.5.4 Cofactors; 1.5.5 Coenzymes; 1.5.6 Inhibitors; 1.6 Industrial enzymes; 1.7 Food enzymes; 1.7.1 Food biotechnology
1.7.2 Food enzyme application1.8 Genetic engineering; 1.9 Enzyme allergy; 1.10 Summary and conclusions; 2 GMO and protein engineering; 2.1 Introduction; 2.2 Recombinant DNA technology; 2.2.1 'Shotgun' cloning; 2.2.2 Self-cloning; 2.2.3 Cloning by PCR; 2.2.4 Application examples; 2.3 Protein engineering; 2.3.1 Strategies of protein engineering; 2.3.2 Gene expression systems; 2.3.3 Selection and screening; 2.3.4 Applications of protein engineering - a powerful tool for the development of enzymes as applied biocatalysts; 2.3.5 Safety concerns; 2.4 Regulations; 2.4.1 Regulations on self-cloning 2.4.2 Cloning and expression of genes between Streptomyces should be considered as 'self-cloning'2.5 Future prospects; 3 Production of industrial enzymes; 3.1 Applications research and protein engineering; 3.2 Strain development; 3.2.1 Introduction; 3.2.2 GMO verusus non-GMO; 3.2.3 Example: construction of a Bacillus subtilis production host; 3.2.4 Goals of genetic engineering; 3.2.5 Food enzyme production in the 'omics' era; 3.3 Microbial fermentation; 3.3.1 Culture maintenance and storage; 3.3.2 Seed preparation; 3.3.3 Production fermentation; 3.4 Downstream processing 3.4.1 Bridging the gap3.4.2 Basic downstream process; 3.4.3 Purification; 3.4.4 Sustainability; 3.5 Enzyme formulation; 3.5.1 Solid product formulation; 3.5.2 Liquid product formulation; 3.5.3 Blends; 3.5.4 Preservatives; 3.6 Summary; 4 Asparaginase - an enzyme for acrylamide reduction in food products; 4.1 Introduction; 4.2 Asparaginase; 4.3 Acrylamide analysis; 4.4 Applications; 4.4.1 Application testing in cereal food products; 4.4.2 Application testing in potato products; 4.4.3 Application testing in coffee; 5 Enzymes in dairy product manufacture; 5.1 Introduction 5.2 Milk-clotting enzymes5.2.1 The nature and identity of rennets and coagulants; 5.2.2 Main characteristics of rennets and coagulants from different sources; 5.2.3 Production of rennets and coagulants; 5.2.4 Formulation and standardization of rennets and coagulants; 5.3 Lactoperoxidase; 5.4 Cheese-ripening enzymes; 5.4.1 Types of enzyme available commercially; 5.4.2 Enzyme addition technology; 5.4.3 Enzyme-modified cheese technology; 5.5 Lysozyme; 5.6 Transglutaminase; 5.7 Lipase; 5.7.1 Lipolyzed milk fat (LMF); 5.7.2 Lipase-catalyzed intra- and intermolecular modification of milk fat 5.8 Lactase |
| Record Nr. | UNINA-9910876562803321 |
| West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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