Cover; Title Page; Copyright; Contents; Preface; Part I Overview of Industrial Enzyme Applications and Key Technologies; Chapter 1.1 Industrial Enzyme Applications -- Overview and Historic Perspective; 1.1.1 Prehistoric Applications; 1.1.2 Growing the Scientific Basis; 1.1.3 The Beginning of Industrial Applications and the Emerging Enzyme Industry; References; Chapter 1.2 Enzyme Development Technologies; 1.2.1 Introduction; 1.2.2 Identification of Wild-Type Enzymes; 1.2.2.1 Selection Parameters for Starting Enzymes; 1.2.3 Enzyme Engineering; 1.2.3.1 Types of Enzyme Modifications

1.2.3.2 General Engineering Strategies. Library Design and Generation1.2.3.3 Screening for Better Enzymes; 1.2.4 Impact of Enzyme Development Technologies Today and Tomorrow; Acknowledgments; References; Chapter 1.3 Eukaryotic Expression Systems for Industrial Enzymes; 1.3.1 Eukaryotic Enzyme Production Systems; 1.3.2 Special Considerations for Working with Eukaryotic Expression Systems; 1.3.2.1 Choice of Expression Host; 1.3.2.2 Comparison of Cell Structure and Their Influence on Molecular Biology; 1.3.3 Differences in Vector Design for Eukaryotic and Prokaryotic Hosts

1.3.4 Differences in Regulation of Gene Expression in Eukaryotes and Prokaryotes1.3.4.1 Different Types of Promoters; 1.3.5 Industrial Enzyme Production; 1.3.6 Enzyme Production on Industrial Scale; 1.3.6.1 Homologous Protein Production; 1.3.6.2 Heterologous Protein Production; References; Chapter 1.4 Process Considerations for the Application of Enzymes; 1.4.1 Biocatalyst Types Used in Industrial Processes; 1.4.2 Enzyme Immobilization for Biocatalytic Processes; 1.4.3 Reaction Medium Applied in Enzymatic Catalysis; 1.4.3.1 Monophasic Systems -- Organic Media

1.4.3.2 Multiphasic Systems -- Liquid/Liquid Mixtures1.4.3.3 Multiphasic Systems -- Gas/Liquid Mixtures; 1.4.3.4 Multiphasic Systems -- Solid/Liquid Mixtures; 1.4.4 Appropriate Reactor Types in Enzyme Catalysis; 1.4.5 Assessment Criteria for Enzymatic Applications; References; Part II Enzyme Applications for the Food Industry; Chapter 2.1 Enzymes Used in Baking; 2.1.1 Introduction; 2.1.2 The Baking Process -- The Baker's Needs; 2.1.2.1 Flour Quality and Standardization; 2.1.2.2 Mixing and Dough Handling; 2.1.2.3 Fermentation and Dough Stability; 2.1.2.4 Baking and Oven Spring

2.1.3 The Bread Quality -- The Consumers' Needs2.1.3.1 Color and Flavor; 2.1.3.2 Shelf Life; 2.1.4 Trends and Opportunities for Baking Enzymes; 2.1.4.1 Fine Baking and Confectionary; 2.1.4.2 Consumer Preference: Health, Individual Values, and Convenience; 2.1.5 Conclusion; References; Chapter 2.2 Protein Modification to Meet the Demands of the Food Industry; 2.2.1 Food Proteins; 2.2.2 Processing of Food Protein; 2.2.3 Enzymes in the Processing of Food Proteins; 2.2.4 Food Protein Value Chain; 2.2.5 Recent Enzyme Developments; 2.2.5.1 Simple Protein Modification (Value Level 3)