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Value-Addition in Food Products and Processing Through Enzyme Technology

Value-Addition in Food Products and Processing Through Enzyme Technology

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Value Addition in Food Products and Processing using Enzyme Technology provides an updated review of the potential impact of new enzymes and enzyme technology on the food sector. It brings together novel sources and technologies for value-added food development, production, processing, preservation, engineering, and biotechnology. The book is useful for food scientists, academic and food biotechnologists, and students studying food-related courses. It includes concise and up-to-date research information from multiple independent scientific papers worldwide and addresses safety issues and the application of food-grade enzymes in food.

Format: Paperback / softback
Length: 538 pages
Publication date: 06 December 2021
Publisher: Elsevier Science & Technology


Enzyme Technology in Food Products and Processing: A Comprehensive Review

Enzyme Technology in Food Products and Processing: A Comprehensive Review

The utilization of enzyme technology in food products and processing has the potential to revolutionize the food sector, offering innovative solutions for value addition and enhanced quality. In this comprehensive review, we explore the latest advancements in enzyme research and their applications in various aspects of food production, including food development, food production, food processing, food preservation, food engineering, and food biotechnology.

Enzymes are biological catalysts that play a crucial role in numerous biological processes, including digestion, metabolism, and synthesis. Their ability to catalyze reactions at specific temperatures and pH levels makes them highly efficient and selective in their actions. By harnessing the power of enzymes, food scientists and processors can develop new products with improved taste, texture, and nutritional value.

One of the key areas of application of enzyme technology in food products is in value-added food development. Enzymes can be used to modify the properties of food ingredients, such as improving their texture, flavor, and shelf life. For example, enzymes can be used to produce cheese with a smoother texture, extend the shelf life of fruits and vegetables by inhibiting the growth of bacteria and fungi, and enhance the flavor of meat products by breaking down proteins and fats.

Enzyme technology also plays a significant role in food production. Enzymes can be used to improve the efficiency of agricultural processes, such as crop harvesting, processing, and storage. For instance, enzymes can be used to accelerate the ripening of fruits, reduce the amount of water required for crop irrigation, and improve the digestibility of feed for livestock.

In food processing, enzymes are used to enhance the quality and safety of food products. Enzymes can be used to remove contaminants, improve the texture and flavor of food, and increase the shelf life of products. For example, enzymes can be used to remove pectin from fruits, improve the texture of meat products, and reduce the amount of sodium in processed foods.

Enzyme technology also has applications in food preservation. Enzymes can be used to inactivate microorganisms that cause food spoilage, such as bacteria and fungi. For example, enzymes can be used to preserve fruits and vegetables by inhibiting the growth of bacteria and fungi, and to preserve meat products by inactivating enzymes that cause spoilage.

In food engineering, enzymes are used to develop new processes and technologies for food production. For example, enzymes can be used to produce biofuels, such as ethanol and biodiesel, from agricultural waste. Enzymes can also be used to develop new packaging materials that are more environmentally friendly and sustainable.

Finally, enzyme technology has applications in food biotechnology. Enzymes can be used to modify the genetic makeup of food products, such as improving their nutritional value or reducing their allergens. For example, enzymes can be used to produce genetically modified crops that are more resistant to pests and diseases, or to produce genetically modified foods that are more nutritious.

In conclusion, enzyme technology in food products and processing offers a wide range of potential benefits for the food sector. By harnessing the power of enzymes, food scientists and processors can develop new products with improved taste, texture, and nutritional value. Enzyme technology can also improve the efficiency of agricultural processes, enhance the quality and safety of food products, and develop new processes and technologies for food production. Additionally, enzyme technology has applications in food preservation and biotechnology, which can help to address global food security and sustainability challenges. As research in enzyme technology continues to advance, we can expect to see even more innovative and exciting developments in the food sector in the years to come.

Weight: 1450g
Dimension: 235 x 191 (mm)
ISBN-13: 9780323899291

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