Table of Contents
Table of Contents
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
Additional Information
Keywords: Microbial enzymes, Food industry, organic acids, microbial pigments, microbial products in food industry
Audience: UG & PG Students of Biotechnology, Microbiology and Food science
Research Scholars working in area of Food Biotechnology, Industrial Microbiology and Biotechnology, Industrial Fermentations
Persons involved in Food Industry and related area