Green Bio-processes: Enzymes in Industrial Food Processing

Description

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology. Front Matter ....Pages i-xvi Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications (Parameswaran Binod, Emmanuel Papamichael, Sunita Varjani, Raveendran Sindhu)....Pages 1-8 Production of Microbial Proteases for Food Industry (Irem Deniz)....Pages 9-14 Aspartic Proteases in Food Industry (Indu C. Nair, K. Jayachandran)....Pages 15-30 Influence of Proteases on Functional Properties of Food (Bindhumol Ismail, Hanif Mohammed, A. Jayakumaran Nair)....Pages 31-53 Recent Development in the Uses of Asparaginase as Food Enzyme (Shahenvaz Alam, Kumar Pranaw, Rameshwar Tiwari, Sunil Kumar Khare)....Pages 55-81 Applications of Asparaginase in Food Processing (G. Baskar, R. Aiswarya, S. Renganathan)....Pages 83-98 Xylanases for Food Applications (Kedar Sharma, Abhijeet Thakur, Arun Goyal)....Pages 99-118 Biotechnological Avenues for Fruit Juices Debittering (Lokesh Kumar Narnoliya, Jyoti Singh Jadaun)....Pages 119-149 Enzymes in Sweeteners Production (Filipe Carvalho, Pedro Fernandes)....Pages 151-179 Lipases: A Promising Tool for Food Industry (Sangeeta Negi)....Pages 181-198 Amylases for Food Applications—Updated Information (Divya Balakrishnan, Swaroop S. Kumar, Shiburaj Sugathan)....Pages 199-227 α-l-Arabinofuranosidase: A Potential Enzyme for the Food Industry (Abhijeet Thakur, Kedar Sharma, Arun Goyal)....Pages 229-244 Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative (Bishwambhar Mishra, Sunita Varjani, G. Karthikeya Srinivasa Varma)....Pages 245-265 Digestive Enzymes: Industrial Applications in Food Products (Luciana Porto de Souza Vandenberghe, Susan Grace Karp, Maria Giovana Binder Pagnoncelli, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Carlos Ricardo Soccol)....Pages 267-291 Industrial Enzymes as Feed Supplements—Advantages to Nutrition and Global Environment (Sharrel Rebello, Divya Balakrishnan, A. N. Anoopkumar, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey et al.)....Pages 293-304 Intriguing Disposition of Marine Algae-Derived Enzymes in Food Biotechnology (Ravichandran Rathna, Ekambaram Nakkeeran, Sunita Varjani, Bethu Madhumitha)....Pages 305-321 Role of Cellulases in Food, Feed, and Beverage Industries (V. Anoop Kumar, R. Suresh Chandra Kurup, C. Snishamol, G. Nagendra Prabhu)....Pages 323-343 Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides (Abril Flores-Maltos, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raul Rodríguez, Jose A. Teixeira, Cristobal N. Aguilar)....Pages 345-355 Tannase and Its Applications in Food Processing (Swaroop S. Kumar, Rakhy Sreekumar, Abdulhameed Sabu)....Pages 357-381 Enzymes in the Design of Functional Foods or Their Constituents (Sarita G. Bhat, Venetia D’Rose)....Pages 383-412 Biorefinery Approach for Red Seaweeds Biomass as Source for Enzymes Production: Food and Biofuels Industry (Arturo Siller-Sánchez, Héctor A. Ruiz, Cristóbal N. Aguilar, Rosa M. Rodríguez-Jasso)....Pages 413-446