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Microbial Enzymes and Additives for the Food Industry

2019-04-10
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Release : 2019-04-10
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Kind : eBook
Book Rating : 015/5 ( reviews)

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Book Synopsis Microbial Enzymes and Additives for the Food Industry by : Amit Kumar

Download or read book Microbial Enzymes and Additives for the Food Industry written by Amit Kumar. This book was released on 2019-04-10. Available in PDF, EPUB and Kindle. Book excerpt: The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.

Microbial Production of Food Ingredients and Additives

2017-08-15
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Release : 2017-08-15
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Kind : eBook
Book Rating : 206/5 ( reviews)

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Book Synopsis Microbial Production of Food Ingredients and Additives by : Alexandru Mihai Grumezescu

Download or read book Microbial Production of Food Ingredients and Additives written by Alexandru Mihai Grumezescu. This book was released on 2017-08-15. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Production of Food Ingredients and Additives, Volume 5 in the Handbook of Food Bioengineering series, is a solid resource to describe how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste as well as to improve function and fortification to benefit overall health. The book presents the most important applications of microbial products in food bioengineering and different methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins by involving microorganisms. Recent and future applications of these microbial - derived food components are describes and discussed making it essential for future research applications. Provides various research examples of how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilised to produce high quantity and quality therapeutic food ingredients used both for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Enzymes in Food Technology

2009-09-03 Technology & Engineering
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Release : 2009-09-03
Genre : Technology & Engineering
Kind : eBook
Book Rating : 942/5 ( reviews)

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Book Synopsis Enzymes in Food Technology by : Robert J. Whitehurst

Download or read book Enzymes in Food Technology written by Robert J. Whitehurst. This book was released on 2009-09-03. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

Microbial Enzyme Technology in Food Applications

2017-03-27 Science
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Release : 2017-03-27
Genre : Science
Kind : eBook
Book Rating : 844/5 ( reviews)

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Book Synopsis Microbial Enzyme Technology in Food Applications by : Ramesh C. Ray

Download or read book Microbial Enzyme Technology in Food Applications written by Ramesh C. Ray. This book was released on 2017-03-27. Available in PDF, EPUB and Kindle. Book excerpt: The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Microbes for Natural Food Additives

2023-01-01 Science
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Release : 2023-01-01
Genre : Science
Kind : eBook
Book Rating : 118/5 ( reviews)

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Book Synopsis Microbes for Natural Food Additives by : Ashok Kumar Nadda

Download or read book Microbes for Natural Food Additives written by Ashok Kumar Nadda. This book was released on 2023-01-01. Available in PDF, EPUB and Kindle. Book excerpt: This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.

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