Enzymatic processes for food valorization
This book explores the role of enzymatic processes in food valorization, focusing on the application of microbial and commercial enzymes in food processing and industrial applications. It delves into current trends and technological developments in using enzymes for enhancing food quality and safety...
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| Andere auteurs: | , , , |
|---|---|
| Formaat: | Elektronisch E-boek |
| Taal: | Engels |
| Gepubliceerd in: |
Amsterdam :
Academic Press,
2024.
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| Onderwerpen: | |
| Online toegang: | ScienceDirect |
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| 082 | 0 | 4 | |a 628.445 |2 23 |1 https://id.oclc.org/worldcat/ddc/E46wJ7MWdjHRQH6G4KYBV4v6qP |
| 245 | 0 | 0 | |a Enzymatic processes for food valorization |c edited by Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma. |
| 264 | 1 | |a Amsterdam : |b Academic Press, |c 2024. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b No reading system accessibility options actively disabled |2 onix | |
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Index navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Accessible math content as MathML |2 onix | |
| 505 | 0 | |a Front Cover -- Enzymatic Processes for Food Valorization -- Copyright Page -- Contents -- List of contributors -- I. Advances in Food Processing using enzymes -- 1 Microbial enzymes: trends in food and industrial applications -- 1.1 Introduction -- 1.2 Microorganisms as possible sources of enzymes: an introductory explanation -- 1.3 Potential enzymes derived from microorganisms: an introductory explanation -- 1.4 Applications in the food and industrial sectors: recent developments and trends -- 1.4.1 Cereal-based products -- 1.4.2 Fruit- and vegetable-based products -- 1.4.3 Dairy and dairy products -- 1.4.4 Meat and meat products -- 1.4.5 Other food products -- 1.5 Perspectives on the future and possible areas of research -- 1.6 Concluding remarks -- References -- 2 Enzymes for meat and meat processing industry: current trends, technological development, and future prospects -- 2.1 Introduction -- 2.2 Postmortem changes in meat -- 2.3 Tenderness of meat -- 2.4 Endogenous enzymes of meat -- 2.4.1 Calpain enzyme -- 2.5 Exogenous enzymes of meat -- 2.5.1 Plant proteases -- 2.5.1.1 Plant proteases: application in tenderization of meat -- 2.5.2 Microbial proteases -- 2.5.2.1 Fungi proteases -- 2.5.2.2 Bacterial proteases -- 2.5.3 Transglutaminase enzyme -- 2.5.4 Flavor enzymes -- 2.6 Conclusions and future prospects -- References -- 3 Enzymes as a boon and a bane in the postharvest processing of fruits and vegetables -- 3.1 Introduction -- 3.2 Enzymes as a curse: endogenous degradative enzymes -- 3.2.1 Enzymes involved in discoloration -- 3.2.1.1 Polyphenol oxidase -- 3.2.1.2 Peroxidase -- 3.2.1.3 Phenylalanine ammonia lyase -- 3.2.1.4 Mitigation of enzymatic browning -- 3.2.2 Enzymes affecting textural integrity -- 3.2.2.1 Polygalacturonase -- 3.2.2.2 Pectin methylesterase -- 3.3 Enzyme inhibitors in preventing quality deterioration. | |
| 505 | 8 | |a 3.4 Enzymes as a boon: commercial enzymes as aids in processing -- 3.4.1 Pectin-degrading enzymes -- 3.4.2 Cellulases and hemicellulases -- 3.4.3 Amylases -- 3.4.4 Tannases -- 3.4.5 Debittering enzymes -- 3.5 Future perspectives -- References -- Further reading -- 4 Microbial enzymes for development of dairy-based value-added food products: trends and technological development -- 4.1 Introduction -- 4.2 Dairy enzymes -- 4.2.1 Oxidoreductases -- 4.2.2 Transferases -- 4.2.3 Hydrolases -- 4.2.4 Lyases -- 4.3 Microbial enzymes for industrial processes -- 4.3.1 Milk coagulation -- 4.3.2 Lactose hydrolysis -- 4.3.3 Whey production -- 4.3.4 Texture modification -- 4.4 Concluding remarks -- References -- 5 Corn composition and its health benefits -- 5.1 Introduction -- 5.2 Maize grain -- 5.3 Nutrimental composition of grain and health benefits -- 5.3.1 Starch -- 5.3.2 Fatty acids composition -- 5.3.3 Protein content -- 5.3.4 Phytochemicals -- 5.3.5 Phenolic compounds -- 5.3.6 Flavonoids -- 5.3.7 Anthocyanins -- 5.3.8 Carotenoids -- 5.3.9 Phytosterols -- 5.3.10 Minerals -- 5.4 Maize sprouts -- 5.5 Other maize tissues -- 5.6 Future trends -- 5.7 Conclusions -- Acknowledgments -- Conflict of interest -- References -- 6 Enzymes from a technological standpoint and their application in seafood processing -- 6.1 Introduction -- 6.2 Enzymatic application in the seafood industry -- 6.2.1 Proteases in seafood processing -- 6.2.1.1 Enzyme description -- 6.2.1.2 Fish protein hydrolysates application -- 6.2.1.3 Organoleptic property enhancers -- 6.2.1.4 Recovery of molecules of interest -- 6.2.2 Lipases in seafood processing -- 6.2.2.1 Enzyme description -- 6.2.2.2 Nutritional property enhancers -- 6.2.2.3 Organoleptic property enhancers -- 6.2.3 Transglutaminases in seafood processing -- 6.2.3.1 Enzyme description -- 6.2.3.2 Application. | |
| 505 | 8 | |a 6.2.4 Carbohydrases in seafood processing -- 6.2.5 Xylanases from sea sources -- 6.2.6 Miscellaneous enzymes -- 6.2.7 Application of miscellaneous enzymes -- 6.3 Technological perspectives -- 6.3.1 Sea by-products as a source of valuable molecules -- 6.3.1.1 Sea by-products as a source of valuable protein products -- 6.3.1.2 Isolation of proteins for new materials development -- 6.3.1.3 Sea by-products as a source of valuable bioactive protein products -- 6.3.2 Intellectual property -- 6.4 Conclusion -- References -- Further reading -- II. Use of enzymes for the release of interest compounds from food waste -- 7 Food waste as a source of novel food additives: an overview -- 7.1 Introduction -- 7.2 Food additives -- 7.2.1 Enzymes for food processing -- 7.3 Food waste as a source of enzymes for food application -- 7.4 Health risks and international standards -- 7.4.1 Safety regulations of food additives and their public risk perception -- 7.4.2 Safety and regulatory aspects regarding food enzymes -- 7.5 Future trends and the market entrance of new sources of additives -- 7.6 Conclusion -- Acknowledgements -- References -- 8 Color additives -- 8.1 Introduction -- 8.2 Synthetic color additives -- 8.3 Natural food colorants -- 8.3.1 Types of pigments -- 8.3.2 Natural pigments from plant sources -- 8.3.3 Natural pigments derived from microorganisms -- 8.3.4 Use of agro-industrial residues in the production of microbial pigments -- 8.3.5 Enzymatic process to obtain natural pigments -- 8.4 Biotechnological applications -- 8.5 Production/sales and economic issues -- 8.6 Future trends -- References -- 9 Food by-products potential use for flavor enhancers production -- 9.1 Introduction -- 9.2 First flavor enhancer: monosodium glutamate -- 9.3 New tendencies for the enhancement of flavor -- 9.3.1 Natural sources -- 9.3.1.1 Plants -- 9.3.1.2 Algae. | |
| 505 | 8 | |a 9.3.1.3 Fungi and yeasts -- 9.3.2 Flavor enhancers as additives -- 9.3.2.1 Amino acids -- 9.3.2.2 Volatile compounds -- 9.3.2.3 Ribonucleotides -- 9.3.3 Microbial process for flavor transformation or flavor enhancers production -- 9.3.4 Emergent process for enhancement of flavor and taste -- 9.4 Food industry by-products as a potential source of natural enhancers -- 9.4.1 Whey -- 9.4.2 Fruit and vegetable -- 9.5 Conclusion -- References -- 10 Bioemulsifiers as food additives -- 10.1 Bioemulsifiers and biosurfactants in food industry -- 10.2 Agroindustrial waste as substrate for biologically derived surface-active substances -- 10.2.1 Waste streams as substrates for bioemulsifiers/biosurfactants production -- 10.2.2 Scaleup bioproduction of bioemulsifiers/biosurfactants -- 10.3 Glycolipids -- 10.3.1 Sophorolipids -- 10.3.2 Rhamnolipids -- 10.3.3 Glycolipids in the food industry -- 10.3.4 Other glycolipids -- 10.4 Lipopeptides -- 10.5 Exopolysaccharides and protein-associated biosurfactants/bioemulsifiers -- 10.5.1 Emulsan -- 10.5.2 Alasan -- 10.5.3 Xanthan others gums -- 10.6 Challenges and opportunities for the use of biosurfactants in food products -- References -- 11 Recent advances in the extraction of phenolic compounds using biotechnological processes -- 11.1 Introduction -- 11.2 Biotechnological processes to extract and increase the content of antioxidant compounds -- 11.2.1 Fermentation-assisted extraction -- 11.2.1.1 Microbial metabolism and its effect on the release of phenolic compounds and the increase of antioxidant capacity -- 11.2.1.2 Fermentation parameters -- 11.2.1.2.1 Microorganism -- 11.2.1.2.2 Inoculum -- 11.2.1.2.3 Substrate -- 11.2.1.2.4 Moisture content and water activity -- 11.2.1.2.5 Temperature -- 11.2.1.2.6 pH -- 11.2.1.2.7 2.1.2.7 Particle size -- 11.2.2 Enzyme-assisted extraction -- 11.2.2.1 Process parameters. | |
| 505 | 8 | |a 11.2.2.1.1 Types of enzymes -- 11.2.2.1.2 Substrate -- 11.2.2.1.3 Temperature and pH -- 11.2.2.1.4 Extraction time and enzyme concentration -- 11.2.3 Differences between biotechnological extraction methods -- 11.2.4 Application in food and benefits -- 11.2.5 Concluding remarks and future prospects -- References -- 12 Non-dairy prebiotic, probiotic, and synbiotic beverages -- 12.1 Introduction -- 12.2 Basic concepts -- 12.2.1 Prebiotics -- 12.2.2 Probiotic -- 12.2.3 Synbiotic -- 12.3 Prebiotic beverages -- 12.4 Probiotic beverages -- 12.5 Synbiotic beverages -- 12.6 Challenges in the formulation of prebiotic, probiotic, and synbiotic beverages -- 12.6.1 Chemical stability of prebiotics -- 12.6.2 Microbiological quality -- 12.6.3 Interaction with phenolic compounds -- 12.6.4 Preservation of probiotic viability -- 12.6.5 Sensory acceptance and marketing -- 12.7 Conclusions -- References -- 13 Advances in enzyme-assisted extraction technique for antidiabetic phytochemicals: an emerging approach for green and eco... -- 13.1 Introduction -- 13.2 Antidiabetic phytochemicals -- 13.2.1 Alkaloids -- 13.2.2 Phenolics -- 13.2.3 Phytosterols -- 13.2.4 Terpenoids -- 13.2.5 Cardiac glycoside -- 13.3 Enzyme-assisted extraction technique -- 13.3.1 Basic principle and action mechanism -- 13.3.2 Role of enzymes -- 13.3.3 Selection of solvents -- 13.3.4 Significance and limitations -- 13.4 Enzyme-assisted extraction technique for high-yielding antidiabetic phytochemicals -- 13.5 Pharmacological activities and health benefits of medicinal plants for diabetes mellitus -- 13.6 Prospective future, challenges, and recommendations -- 13.7 Concluding remarks -- Contribution of authors -- Conflict of research interests -- References -- 14 Enzymes applied in sweeteners production -- 14.1 Introduction -- 14.1.1 Why enzymes? -- 14.1.2 Enzyme immobilization. | |
| 520 | |a This book explores the role of enzymatic processes in food valorization, focusing on the application of microbial and commercial enzymes in food processing and industrial applications. It delves into current trends and technological developments in using enzymes for enhancing food quality and safety. The text covers a range of topics including the use of enzymes in meat, dairy, and seafood industries, as well as the potential of food waste as a source of novel food additives. The book aims to provide insights into the advancements in enzyme technology for food scientists, researchers, and industry professionals seeking to optimize food production processes. |7 Generated by AI | ||
| 650 | 0 | |a Food waste. | |
| 650 | 0 | |a Enzymes. | |
| 650 | 0 | |a Food industry and trade |x By-products. | |
| 650 | 6 | |a Enzymes. |0 (CaQQLa)201-0002557 | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Sous-produits. |0 (CaQQLa)201-0210077 | |
| 650 | 7 | |a enzyme. |2 aat |0 (CStmoGRI)aat300212647 | |
| 650 | 7 | |a Enzymes |2 fast |0 (OCoLC)fst00913605 | |
| 650 | 7 | |a Food industry and trade |x By-products |2 fast |0 (OCoLC)fst00930849 | |
| 650 | 7 | |a Food waste |2 fast |0 (OCoLC)fst01894986 | |
| 700 | 1 | |a Chávez-González, Mónica Lizeth, |d 1987- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjtrWmrGPtrRW9XGbDDkTb | |
| 700 | 1 | |a Buenrostro-Figueroa, José Juan, |d 1985- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjH6P6R6pDP94CXBKtfFVd | |
| 700 | 1 | |a Aguilar, Cristóbal Noé, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PBJvRWJkyvV3WxGkkCwkMT3 | |
| 700 | 1 | |a Verma, Deepak Kumar, |d 1986- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjw7rGYmDwhVkxHfD6pC6X | |
| 776 | 0 | 8 | |i Print version: |z 9780323959957 |
| 776 | 0 | 8 | |i Print version: |z 0323959962 |z 9780323959964 |w (OCoLC)1336986313 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780323959964 |