Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

The book explores techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

Key Features

• Provides readers with the latest information on enzymes and their unique applications in the food industry

• Explores techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications

• Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities

Improving and Tailoring Enzymes for Food Quality and Functionality

Introduction

Douglas Grahame, B. Bryksa & Rickey Yada

Factors Affecting Enzyme Activity

Douglas Grahame, B. Bryksa and Rickey Yada

Part I
Separation, Preparation and Biosynthesis of Enzyme Sources

Traditional Enzyme Separation and Preparation

Takuji Tanaka

Microbial Biosynthesis of Enzymes for Food Applications

Cristobal Aguilar, Janeth Ventura-Sobrevilla, Daniel Boone-Villa, Raúl Rodriguez, and José L. Martinez-Hernandez

Part II Enzyme Processing, Packaging, Analysis and Valorization

Current and Future Uses of Enzymes in Food Processing

Benjamin Simpson, Nana Akyaa Ackaah-Gyasi, Priyanki Patel and Yi Zhang

Enzymes for Food Waste Remediation and Valorisation

Dominic Agyei, Lizhong He and Bhuvana Kasargod

Detection of Pesticides in Foods by Enzymatic Biosensor

Xiaonan Lu and Fang Gao

Enzymes for Food Packaging Applications

Loong-Tak Lim

Part III Applications of Enzymes in Foods

Enzymes in Bread Making

Jayne Bock

Enzymes in Meat and Fish

Fidel Toldra and Milagro Reig

Enzyme Engineering (immobilization) for Food Applications

Lizhong He, Dominic Agyei and Bhuvana Kasargod