ارزش‌افزایی در فرآورده‌های غذایی و فراوری از طریق فناوری آنزیمی ۲۰۲۱
Value-Addition in Food Products and Processing Through Enzyme Technology 2021

1. Cover

2. Front Matter

3. Table of Contents

4. Copyright

5. Contributors

6. About the editors

7. Foreword

8. Preface

9. List of Illustrations

10. List of Tables

11. Chapter 1 : Enzyme technology for production of food ingredients and functional foods

12. Chapter 2 : Enzymes in probiotics and genetically modified foods

13. Chapter 3 : Extremozymes in food production and processing

14. Chapter 4 : Enzyme technology in the production of flavors and food additives

15. Chapter 5 : Enzyme technology applied to biomolecule synthesis for the food industry

16. Chapter 6 : Enzyme technology in value addition of bakery and confectionery products

17. Chapter 7 : Enzymatic processes for the production of food ingredients from food processing by-products

18. Chapter 8 : Enzymes in fruit and vegetable processing

19. Chapter 9 : Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars

20. Chapter 10 : Enzymes in dairy products

21. Chapter 11 : Emerging trends and future perspectives on enzyme prospection with reference to food processing

22. Chapter 12 : Enzymes in nutrition, baby foods, and food safety

23. Chapter 13 : Extremophilic carbohydrases: production, application, and challenges in association with food processing

24. Chapter 14 : Enzymes in fructooligosaccharides production

25. Chapter 15 : Enzymes in seafood processing

26. Chapter 16 : Commercial enzymes in dairy processing

27. Chapter 17 : Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients

28. Chapter 18 : Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies

29. Chapter 19 : In situ enzymatic synthesis of prebiotics to improve food functionality

30. Chapter 20 : Pectinase use in olive oil extraction processes

31. Chapter 21 : Lycopene extraction from tomato waste assisted by cellulase and pectinase

32. Chapter 22 : Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products

33. Chapter 23 : Value-added seafood products processing through novel enzyme

34. Chapter 24 : Enzyme-aimed extraction of bioactive compounds from crustaceans by-products

35. Chapter 25 : An overview of enzyme technology used in food industry

36. Chapter 26 : Finding novel enzymes by in silico bioprospecting approach

37. Chapter 27 : What enzyme-modified proteins are able to do

38. Chapter 28 : Microbial lipases and their applications in the food industry

39. Chapter 29 : Enzyme-based food modification in managing digestive disorders

40. Chapter 30 : Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach

41. Chapter 31 : Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products

42. Chapter 32 : Pectinases produced by extremophilic yeasts: from cold environments to the food industry

43. Chapter 33 : Recent developments in enzyme immobilization for food production

44. Chapter 34 : Significance of enzyme kinetics in food processing and production

45. Chapter 35 : Value addition in food supply chain and bioeconomy

46. Chapter 36 : Emerging trends and future prospective in enzyme technology

47. Index

48. A