TY  - BOOK
AU  - KUDDUS,Mohammed
TI  - Enzymes in food biotechnology: production, applications, and future prospects 
SN  - 9780128132814
PY  - 2019///
CY  - London
PB  - Academic Press
KW  - DE-Ingineria produselor alimentare
KW  - UDJG
KW  - DE-Științe inginerești aplicate
N1  - Index; Introduction to Food Enzymes; Microbial Enzyme in Food Biotechnology; Enzymes in the Beverage Industry; Enzymes in Fruit Juice Processing; Application of Microbial Enzymes in the Dairy Industry; Wine Enzymes: Potential and Practices; Enzymes in the Animal Feed Industry; Enzymes in the Meat Industry; Enzymes for Use in Functional Foods; Enzymes as Additives in Starch Processing: A Short Overview; Lysozyme: A Natural Antimicrobial Enzyme of Interest in Food Applications; Ligninolytic Enzymes: An Introduction and Applications in the Food Industry; Hydrolases of Halophilic Origin With Importance for the Food Industry; Fungal Proteases and Production of Bioactive Peptides for the Food Industry; Application of Proteases for the Production of Bioactive Peptides; Development of Functional Food From Enzyme Technology: A Review; Current Development and Future Perspectives of Microbial Enzymes in the Dairy Industry; Enzymes for Fructooligosaccharides Production: Achievements and Opportunities; Antibiofilm Enzymes as an Emerging Technology for Food Quality and Safety; Enzyme and Bioactive Peptides—A Strategy for Discovery and Identification of Antihypertensive Peptides; Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications; Application of a Novel Endo-β-N-Acetylglucosaminidase to Isolate an Entirely New Class of Bioactive Compounds: N-Glycans; Enzymatic Production of Steviol Glucosides Using β-Glucosidase and Their Applications; Enzymatic Processing of Juice From Fruits/Vegetables: An Emerging Trend and Cutting Edge Research in Food Biotechnology; Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited; Fructosyltransferases and Invertases: Useful Enzymes in the Food and Feed Industries; Nutritional and Nutraceutical Improvement by Enzymatic Modification of Food Proteins; Plant-Derived Enzymes: A Treasure for Food Biotechnology; Exploiting Microbial Enzymes for Augmenting Crop Production; Plant Growth-Promoting Microbial Enzymes; New Features and Properties of Microbial Cellulases Required for Bioconversion of Agro-industrial Wastes; Oxylipins and Green Leaf Volatiles: Application of Enzymes From Plant Origin to Produce Flavors and Antifungal Aldehydes; Role of Soil Enzymes in Sustainable Crop Production; Enzymes in Pharmaceutical Industry; Transforming the Healthcare System Through Therapeutic Enzymes; Enzymes in the Pharmaceutical Industry for β-Lactam Antibiotic Production; Enzyme Immobilization Methods and Applications in the Food Industry; Enzymes in Biosensors for Food Quality Assessment; Enzyme Engineering for Enzyme Activity Improvement; Biosensors for Food Quality and Safety Monitoring: Fundamentals and Applications; Application of Immobilized Enzymes in the Food Industry; Biosensors: An Enzyme-Based Biophysical Technique for the Detection of Foodborne Pathogens; Production of Food-Processing Enzymes From Recombinant Microorganisms; Food Enzymes and Nanotechnology; Application of Nanobiocatalysts on Food Waste; Food Enzymes From Extreme Environments: Sources and Bioprocessing; Psychrophilic Enzymes: Potential Biocatalysts for Food Processing; Enzymes Used in the Food Industry: Friends or Foes?; Future Prospectives for Enzyme Technologies in the Food Industry
UR  - https://www.sciencedirect.com/book/9780128132807/enzymes-in-food-biotechnology
ER  -