Overview

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

Full Product Details

Author:   Rickey Y. Yada (Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada) ,  Derek R. Dee (Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada)
Publisher:   Elsevier - Health Sciences Division
Imprint:   Woodhead Publishing
Edition:   2nd edition
Weight:   1.000kg
ISBN:  

9780443154379

ISBN 10:   0443154376
Pages:   378
Publication Date:   26 March 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Introduction 2. Factors affecting enzyme activity Part One Separation, Preparation and Biosynthesis of Enzyme Sources 3. Traditional enzyme separation and preparation 4. Microbial biosynthesis of enzymes for food applications Part Two Enzyme Processing, Packaging, Analysis, and Valorization 5. Current and future uses of enzymes in food processing 6. Enzymes for food waste remediation and valorisation 7. Detection of pesticides in foods by enzymatic biosensors 8. Enzymes for food-packaging applications Part Three: Applications of Enzymes in Foods 9. Enzymes in breadmaking 10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications 12. High pressure effects on enzyme catalysis and enzyme stability 13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production

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Author Information

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters. Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.

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