Novel enzyme technology for food applications
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Bibliographic Information
Novel enzyme technology for food applications
（Woodhead Publishing in food science, technology and nutrition）
Woodhead ; CRC Press,, c2007
- : Woodhead
- : CRC
- : ebook
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Formerly CIP
Includes bibliographical references and index
Description and Table of Contents
- Volume
-
: CRC ISBN 9781420043969
Description
Written by an international team of contributors, Novel Enzyme Technology for Food Applications reviews the latest advanced methods to develop specific enzymes and their applications. Part 1 discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Part 2 explores enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavor enhancers, and health-functional carbohydrates. It is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
Table of Contents
PRINCIPLES OF INDUSTRIAL ENZYME TECHNOLOGY
Discovering New Industrial Enzymes for Food Applications, T. Schafer
Introduction
Where to Screen for New Enzymes
How to Screen for New Enzymes
Summary: Which Option to Choose?
References
Improving Enzyme Performance in Food Applications, R. Machielsen and S. Dijkhuizen, T. Kaper and L. Looger, and J. van der Oost
Introduction
Evolution in the Laboratory
Examples of Improving Enzyme Stability and Functionality by Laboratory Evolution
Rational and Computational Protein Engineering
Examples of Improving Enzyme stability and Functionality by Rational Protein Engineering
Examples of Combined Laboratory Evolution and Computational Design
Summary and Future Trends
Sources of Further Information and Advice
References
Industrial Enzyme Production for Food Applications, C. Hjort
Introduction
Traditional Sources and Processes for Industrial Enzyme Production
Design of Expression Systems for Industrial Enzyme Production
Development of an Enzyme Production Process
Future Trends
Sources of Further Information and Advice
References
Immobilized Enzyme Technology for Food Applications, M.K. Walsh
Introduction
Immobilised Enzyme Technology for Modification of Acylglycerols
Immobilised Enzyme Technology for Modification of Carbohydrates
Immobilised Enzyme Technology for Protein Modification
Immobilised Enzyme Technology for Production of Flavor Compounds
Future Trends
References
Consumer Attitudes Towards Novel Enzyme Technologies in Food Processing, H. Sondergaard, K. Grunert, and J. Scholderer
Introduction
How Consumers Form Attitudes to New Food Production Technologies
Studies of Consumer Attitudes to Enzyme Technologies
Implications of Consumer Attitudes to Enzyme Technologies
Future Trends
Sources of Further Information and Advice
Acknowledgements
References
NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS
Using Cross-Linking Enzymes to Improve Textural and Other Properties of Food, J. Buchert, E. Selinheimo, K. Kruus, M.-L. Mattinen, R. Lantto and K. Autio
Introduction
Types of Cross-Linking Enzymes
Using Cross-Linking Enzymes in Baking and Pasta Manufacture
Using Cross-Linking Enzymes in Meat and Fish Processing
Using Cross-Linking Enzymes in Dairy Applications
Other Applications of Cross-Linking Enzymes in Food Manufacture
Analysing the Chemistry of Cross-Links Formed by Enzymes
Effect of Bioplymer Cross-Linking on Nutritional Properties of Food
Summary and Future Trends
References
Enzymatically-Modified Whey Protein and Other Protein-Based Fat Replacers, J. Leman
Introduction
Enhancing the Fat Mimicking Properties of Proteins
Applications in Low-Fat Foods
Future Trends
References
Enzymatic Production of Bioactive Peptides from Milk and Whey Proteins, P. Ortiz-Chao and P. Jauregi
Introduction
Milk Protein-Derived Bioactive Peptides
Enzymatic Production of Bioactive Peptides from Milk and Whey Proteins
Future Trends
Sources of Further Information and Advice
References
Production of Flavours, Flavour Enhancers and Other Protein-Based Speciality Products, B. West
Introduction
Production of Mono-Sodium Glutamate (MSG)
Production of Chondroitin Sulphate
Production of Aspartame
Enzymes for Vanilla Extraction
Enzyme Modified Cheese (EMC) as a Flavour Ingredient
Enzymes Used in Savoury Flavourings
Enzymes Used in Yeast Extract Manufacture
Future Trends
Sources of Further Information and Advice
References.
Applications of Cold Adapted Proteases in the Food Industry, A. Guethmundsdottir and J. Bjarnason
Introduction
Use of Proteolytic Enzymes in Food Processing
Use of Cold-Adapted Serine Proteases in Food Processing
Modifying Marine Proteases for Industrial Use
Future Trends
References
Health-Functional Carbohydrates: Properties and enzymatic manufacture
S A W Hughes and R A Rastall,
Introduction
Dietary fibre
Prebiotics
Inulin
Transgalacto-Oligosaccharides
Gluco-Oligosaccharides
Alternansucrase-Maltose Acceptor Oligosaccharides
Resistant Starch
Arabinoxylan
Oligosaccharides from Non-Starch Polysaccharides
Pectins
Oligodextran
Conclusion
References
Flavourings and Other Value Added Products from Sucrose, G.L. Cote
Introduction
Di- and Oligosaccharides from Sucrose
Polysaccharides from Sucrose
Other Products
Future Trends
Sources of Further Information and Advice
References
Production of Novel Lipids with Functional Health Benefits, X. Xu, J. Kristensen, and H. Zhang
Introduction
Production of Diglyceride (DAG) Oils
Production of Healthy Oils Containing Medium Chain Fatty Acids
Future Trends
Acknowledgements
References
The Selectivity of Lipases: Harvesting of Fatty Acids and Preparation of Structured Lipids, G.J. Piazza and T.A. Foglia, and X. Xu
Introduction
Lipase Selectivity
Fatty Acid Harvesting
Structured Triacylglycerols (STAG)
Single Reaction Step Process for the Production of STAG
Multiple Reaction Step Processes for the Production of STAG
Nutritional and Other Uses of Structured Lipids
Summary and Future Trends
References
- Volume
-
: Woodhead ISBN 9781845691325
Description
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.
Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.
Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
Table of Contents
- Part 1 Principles of industrial enzyme technology: Discovering new industrial enzymes for food applications
- Improving enzyme performance in food applications
- Industrial enzyme production for food applications
- Immobilized enzyme technology for food applications
- Consumer attitudes towards novel enzyme technologies in food processing. Part 2 Novel enzyme technology for food applications: Using cross-linking enzymes to improve textural and other properties of food
- Enzymatically-modified whey protein and other protein-based fat replacers
- Enzymatic production of bioactive peptides from milk and whey proteins
- Production of flavours, flavour enhancers and other protein-based speciality products
- Applications of cold adapted proteases in the food industry
- Health-functional carbohydrates: Properties and enzymatic manufacture
- Flavourings and other value added products from sucrose
- Production of novel lipids with functional health benefits
- The selectivity of lipases: Harvesting of fatty acids and preparation of structured lipids.
- Volume
-
: ebook ISBN 9781845693718
Description
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications will be a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
Table of Contents
- Part 1 Principles of industrial enzyme technology: Discovering new industrial enzymes for food applications
- Improving enzyme performance in food applications
- Industrial enzyme production for food applications
- Immobilized enzyme technology for food applications
- Consumer attitudes towards novel enzyme technologies in food processing. Part 2 Novel enzyme technology for food applications: Using cross-linking enzymes to improve textural and other properties of food
- Enzymatically-modified whey protein and other protein-based fat replacers
- Enzymatic production of bioactive peptides from milk and whey proteins
- Production of flavours, flavour enhancers and other protein-based speciality products
- Applications of cold adapted proteases in the food industry
- Health-functional carbohydrates: properties and enzymatic manufacture
- Flavourings and other value added products from sucrose
- Production of novel lipids with functional health benefits
- The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids.
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