Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries

• Autore: Ghoul Mohamed
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (314 pages)
• Soggetto topico: Enzymes; Lactic acid bacteria
• 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.
• Sommario/riassunto: This book, coordinated by Mohamed Ghoul, explores the role of enzymatic processes and lactic bacteria in the food industry. It provides a detailed examination of enzymes, their mechanisms, and their applications in food processing. The text covers enzyme kinetics, the influence of environmental factors on enzyme activity, and the various types of enzymes utilized in food production, including oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases. Additionally, it addresses enzyme production methods and strategies for enhancing enzymatic processes, such as enzyme engineering and immobilization technology. Aimed at professionals and researchers in food science and biotechnology, the book serves as a comprehensive resource on the biotechnological applications of enzymes in the food sector.
• Titolo autorizzato: Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries
• ISBN: 9781394312337; 1394312334; 9781394312313; 1394312318
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910882197803321
• Lo trovi qui: Univ. Federico II
• Serie: ISTE Consignment Series