Improving and Tailoring Enzymes for Food Quality and Functionality. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

• List of contributors
• 1: Introduction
  • 1.1 Introduction
• 2: Factors affecting enzyme activity
  • Abstract
  • 2.1 Fundamentals of thermodynamics
  • 2.2 Formation of an enzyme-substrate complex
  • 2.3 General principles of chemical kinetics
  • 2.4 Enzymatic catalysis
  • 2.5 Enzyme kinetics
  • 2.6 Inhibition
  • 2.7 Environmental considerations
  • 2.8 An alternative view of enzyme catalysis
• Part One: Separation, Preparation and Biosynthesis of Enzyme Sources
  • 3: Traditional enzyme separation and preparation
    • Abstract
    • 3.1 A brief history of enzymes
    • 3.2 The sources
    • 3.3 Enzyme preparation techniques: crude sample preparation
    • 3.4 Enzyme preparation techniques: purification from crude preparations
    • 3.5 Last words
  • 4: Microbial biosynthesis of enzymes for food applications
    • Abstract
    • 4.1 Introduction
    • 4.2 Production of microbial enzymes for food applications
    • 4.3 Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes
    • 4.4 Applications of microbial enzymes
    • 4.5 Final remarks
• Part Two: Enzyme Processing, Packaging, Analysis, and Valorization
  • 5: Current and future uses of enzymes in food processing
    • Abstract
    • 5.1 Introduction
    • 5.2 Methods of producing enzymes
    • 5.3 Biotechnological methods
    • 5.4 Enzymes in food processing
    • 5.5 Artificial enzymes
    • 5.6 Concluding remarks
  • 6: Enzymes for food waste remediation and valorisation
    • Abstract
    • 6.1 Introduction
    • 6.2 Food waste: sources and values
    • 6.3 Bioremediation of wastewater
    • 6.4 Waste valorisation
    • 6.5 Perspectives and conclusions
  • 7: Detection of pesticides in foods by enzymatic biosensors
    • Abstract
    • 7.1 Introduction
    • 7.2 Enzymatic biosensors for signal generation
    • 7.3 Transducers for signal conversion
    • 7.4 Parameters affecting biosensor performance
    • 7.5 Conclusion
  • 8: Enzymes for food-packaging applications
    • Abstract
    • 8.1 Overview: basic concepts of packaging and shelf life
    • 8.2 Active and intelligent packaging: key concepts
    • 8.3 Carrier systems for enzymes
    • 8.4 Enzyme-enabled active packaging
    • 8.5 Enzyme-enabled intelligent packaging
    • 8.6 Conclusion
• Part Three: Applications of Enzymes in Foods
  • 9: Enzymes in breadmaking
    • Abstract
    • 9.1 Introduction
    • 9.2 Plant-derived enzyme systems
    • 9.3 Microbial and fungal enzymes
    • 9.4 Future trends
    • 9.5 Further information
  • 10: Enzymes in meat and fish
    • Abstract
    • 10.1 Introduction
    • 10.2 Major classes of endogenous enzymes in muscle foods
    • 10.3 Major enzymatic postmortem changes in muscle foods
    • 10.4 Main roles of enzymes in the quality and safety of meat and fish
    • 10.5 Enzymes involved in restructured meat and fish
    • 10.6 Effects of processing on enzyme activity
  • 11: Enzyme engineering (immobilization) for food applications
    • Abstract
    • 11.1 Introduction
    • 11.2 Immobilization technologies
    • 11.3 Reactive groups and immobilization carriers
    • 11.4 Applications and scope of enzyme immobilization
    • 11.5 Recent advances and emerging trends in enzyme immobilization
    • 11.6 Conclusions
• Index

Authors