Microbial Enzymes and Additives for the Food Industry

Amit Kumar (Editor)
Department of Biotechnology, College of Natural and Computational Sciences, Debre Markos University, Ethiopia

Mukesh Yadav (Editor)
Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India

Nirmala Sehrawat (Editor)
Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India

Series: Food Science and Technology
BISAC: TEC012000

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The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.
(Imprint: Nova)

Preface

Chapter 1. Introduction and Applications of Microbial Products in the Food Processing Industry
(Mukesh Yadav, Nirmala Sehrawat, Anil Kumar Sharma, Ram Sarup Singh, Ranjeeta Bhari and Amit Kumar, Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India, and others)

Chapter 2. Microbial Inulinases and Pullulanases in the Food Industry
(R. S. Singh and Taranjeet Singh, Carbohydrate and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala, Punjab, India)

Chapter 3. The Role of Microbial Proteases in the Food Industry: Recent Trends and Future Perspectives
(Ranjeeta Bhari and Manpreet Kaur, Department of Biotechnology, Punjabi University, Patiala, India)

Chapter 4. Laccases: A Polyphenol Oxidase for the Fruit Processing Industry
(Puneet Pathak, Varun Kumar, Nishi K. Bhardwaj and Chhavi Sharma, Avantha Centre for Industrial Research & Development, Paper Mill Campus, Yamuna Nagar, Haryana, India)

Chapter 5. α-Amylase: Microbial Sources, Production and Applications in the Food Processing Industry
(Mukesh Yadav, Nirmala Sehrawat, Anil Kumar Sharma and Manoj Singh, Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India)

Chapter 6. Food Industry Based Applications of Cellulases, Xylanases and Pectinases
(Amit Kumar, Archana Gautam, Nakachew Minuye, Yilkal Bezie and Amit Kumar Bharti, Department of Biotechnology, College of Natural and Computational Sciences, Debre Markos University, Ethiopia, and others)

Chapter 7. Microbial Pigments as Potent Bicolor and Their Applications in Food Industries
(Ashwanti Devi, Vivek Singh Dahiya and Manoj Singh, Department of Biotechnology Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India, and others)

Chapter 8. The Role of Microbial Polysaccharides in the Food Industry
(Hina Khan, Vaishali Saroha, Amit Kumar Bharti, Huma Khan, Dharm Dutt and Amit Kumar, Department of Paper Technology, Indian Institute of Technology Roorkee, Saharanpur Campus, Saharanpur, India)

Chapter 9. Organic Acids: Microbial Sources, Production and Applications
(Amit Kumar, Archana Gautam, Hina Khan and Dharm Dutt, Department of Biotechnology, College of Natural and Computational Sciences, Debre Markos University, Ethiopia)

Chapter 10. Aspartase, Asparaginase and Naringinase: Current Status and Perspectives for the Food Industry
(Mukesh Yadav, Anil Kumar Sharma, Ram Sarup Singh, Nirmala Sehrawat and Vikas Kumar, Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India)

Index

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