Başlık:
Implementation of enzymatic processes and lactic bacteria in the food industries
Yazar:
Ghoul, Mohamed, editor.
ISBN:
9781394312337
9781394312313
Fiziksel Tanımlama:
1 online resource (314 p.).
Seri:
Sciences. Agronomy and food science. Food bioprocesses
ISTE Consignment Series.
Genel Not:
8.1.1. Distribution of bifid species in humans and animals
İçerik:
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Introduction -- Part 1. Enzymatic Processes in the Food Industry -- Introduction to Part 1 -- Chapter 1. General Characteristics of Enzymes -- 1.1. Notion of catalysis -- 1.2. Notion of specificity -- 1.3. Nomenclature -- 1.4. Mechanism of enzyme catalysis -- 1.5. Single-substrate enzyme kinetics -- 1.6. Effects of the environment on activity -- 1.6.1. Effect of pH on enzyme activity -- 1.6.2. Effect of temperature on enzyme activity -- 1.6.3. Effect of inhibitors on enzyme activity -- 1.7. Multi-substrate enzyme kinetics
1.7.1. Ordered sequential mechanism -- 1.7.2. Random sequential mechanism -- 1.7.3. Ping-pong mechanism -- Chapter 2. Classification of Enzymes Used in the Food Industry -- 2.1. Oxidoreductases (CE1) -- 2.2. Transferases (CE2) -- 2.3. Hydrolases (CE3) -- 2.4. Lyases (CE4) -- 2.5. Isomerases (CE5) -- 2.6. Ligases (CE6) -- Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry -- 3.1. Enzymes involved in the starch degradation reaction -- 3.2. Enzymes involved in the degradation of lignocellulosic substrates -- 3.3. Enzymes involved in the degradation of pectin-type substrates
3.4. Enzymes involved in the degradation of lipid substrates -- 3.5. Enzymes involved in protein degradation -- Chapter 4. Enzyme Production for Food Applications -- 4.1. Amylases -- 4.2. Pullulases -- 4.3. Lignocellulases -- 4.4. Pectinases -- 4.5. Lipases -- 4.6. Proteases -- 4.7. Conclusion -- Chapter 5. Ways to Improve Enzymatic Processes -- 5.1. Enzyme engineering -- 5.1.1. Enzyme engineering methods -- 5.1.2. Improving enzyme stability -- 5.1.3. Improving enzyme specificity and selectivity -- 5.1.4. Improving catalytic performance -- 5.2. Process engineering -- 5.2.1. Introduction
5.2.2. Enzyme immobilization technology -- 5.2.3. Microwave and ultrasound-assisted enzyme processes -- 5.2.4. Process intensification -- Chapter 6. Main Enzymatic Processes in the Food Industry -- 6.1. Baking and pastry -- 6.2. Malting and brewing -- 6.2.1. Malting -- 6.2.2. Brewing -- 6.3. Starch and its by-products -- 6.4. Milk -- 6.5. Fat -- 6.6. Meat and seafood products -- 6.6.1. Meat products -- 6.6.2. Seafood products -- 6.7. Flavors and additives -- 6.8. Fruit juices and wines -- 6.8.1. Fruit juices -- 6.8.2. Wines -- Part 1 References
Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source -- Introduction to Part 2 -- Chapter 7. Lactic Acid Bacteria and Bifidobacteria -- 7.1. Taxonomic notions and the definition of "probiotic" -- 7.2. The probiotics market and health claims -- 7.3. Prebiotics -- 7.3.1. Definition -- 7.3.2. Prebiotics, synbiotics and health claims -- Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics -- 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria
Özet:
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Notlar:
John Wiley and Sons
Tür:
Yazar Ek Girişi:
Elektronik Erişim:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781394312337Kopya:
Rafta:*
Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 599324-1001 | TP248.65 .F66 I47 2024 | Arıyor... | Arıyor... |