Microbial Enzyme Technology in Food Applications

Food processing aims to produce palatable, safe, and nutritious food with extended shelf-life and variety, using food-grade microbial enzymes or microbes. It explores conventional and non-conventional applications, including dairy processing, brewing, baking, and wine making, and discusses the development of bioprocessing tools and techniques. Extremophiles and marine microorganisms are also sources of food-grade enzymes.

Format: Paperback / softback
Length: 520 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd

Food processing is a vital process that aims to create delicious and nutritious food while extending its shelf life, increasing variety, and maintaining its nutritional and healthcare quality. To achieve this, food grade microbial enzymes or microbes are essential. This book explores the various uses of enzymes in conventional and non-conventional food and beverage processing, as well as in dairy processing, brewing, baking, and wine making. In addition to their traditional applications, enzymes have been developed for the production of bioactive peptides, oligosaccharides, lipids, flavor, and colorants. These developments include the use of immobilized/encapsulated enzymes, microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production, and extremophiles and marine microorganisms as sources of food grade enzymes. The book highlights the potential applications of microbial enzymes to expand the base of food processing industries.

Weight: 962g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367782566