Vor Ort
Merkzettel Warenkorb
Produktbild: Enzymes in Food Biotechnology
- 19%

Enzymes in Food Biotechnology Production, Applications, and Future Prospects

19% sparen

227,99 € UVP 283,50 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

23.08.2018

Herausgeber

Mohammed Kuddus

Verlag

Elsevier Science & Technology

Maße (B/H)

19/23,4 cm

Gewicht

1900 g

Sprache

Englisch

ISBN

978-0-12-813280-7

Beschreibung

Portrait

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus' main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

23.08.2018

Herausgeber

Mohammed Kuddus

Verlag

Elsevier Science & Technology

Maße (B/H)

19/23,4 cm

Gewicht

1900 g

Sprache

Englisch

ISBN

978-0-12-813280-7

Ein neues Kapitel für Ihre Bücher

Ein neues Kapitel für Ihre Bücher

Schenken Sie Ihren alten Schätzen ein zweites Leben und erhalten dafür eine Thalia Geschenkkarte.

Jetzt verkaufen
Jetzt verkaufen

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
Die Leseprobe wird geladen.
  • Produktbild: Enzymes in Food Biotechnology

  • 1. Introduction to Food Enzymes
    2. Microbial Enzyme in Food Biotechnology
    3. Enzymes in Beverage Industry
    4. Enzymes in Fruit Juice Processing
    5. Application of Microbial Enzymes in Dairy Industry
    6. Wine Enzymes: Potential and Practices
    7. Enzymes in Animal Feed Industry
    8. Enzymes in Meat Industry
    9. Enzymes for Use in Functional Foods
    10. Enzymes as Additives in Starch Processing: A Short Overview
    11. Lysozyme: An antimicrobial enzyme in food applications
    12. Ligninolytic enzymes: An overview and applications in food industry
    13. Hydrolases of halophilic origin with importance for the food industry
    14. Fungal proteases and production of bioactive peptides for food industry
    15. Application of proteases for production of bioactive peptides
    16. Development of Functional food from enzyme technology: A review
    17. Current development and future perspective of microbial enzymes in dairy industries
    18. Enzymes for Fructooligosacchrides production: achievements & opportunities
    19. Anti-biofilm enzymes as emerging technology in food quality and safety
    20. Enzyme and bioactive peptides - a strategy for discovery and identification of anti-hypertensive peptides
    21. Transglutaminase-crosslinked edible films and coatings for food applications
    22. Application of a novel endo-?-N-acetylglucosaminidase to isolate an entirely new class of bioactive compounds; N-glycans
    23. Enzymatic production of steviol glucosides by using ?-glycosidase and their applications
    24. Enzymatic processing of juice from fruits/vegetables: An emerging trend and cutting edge research in food biotechnology
    25. Non-Saccharomyces yeasts: an enzymatic unexplored world to be exploited
    26. Fructosyltransferases and invertases: Useful enzymes in food and feed industries
    27. Nutritional and nutraceutical improvement by enzymatic modification of food proteins
    28. Plant-derived enzymes: A treasure for food biotechnology
    29. Exploiting microbial enzymes for augmenting crop production
    30. Plant growth promoting microbial enzymes
    31. New features and properties for fungal cellulases required for bioconversion of agroindustrial residues
    32. Ooxylipins and green volatiles: Application of enzymes from plant origin to produce flavours and antifungal aldehydes
    33. Role of soil enzymes in sustainable crop production
    34. Enzymes in pharmaceutical industry
    35. Transforming healthcare system through therapeutic enzymes therapeutic enzymes
    36. Enzymes in pharmaceutical industry for ?-lactam antibiotics production
    37. Enzyme immobilization methods and applications in food industry
    38. Enzymes in biosensors for food quality assessment
    39. Enzyme engineering, for enzyme activity improvement
    40. Biosensors for food quality and safety monitoring: Fundamentals and applications
    41. Application of immobilized enzymes in food industry
    42. Biosensor: An enzyme based biophysical technique for detection of food borne pathogens
    43. Production of food-processing enzymes from recombinant micro-organisms
    44. Food enzymes and Nanotechnology
    45. Application of Nanobiocatalysts on Food Waste
    46. Food enzymes from extreme environments
    47. Psychrophilic enzymes: Potential biocatalyst for food processing
    48. Enzymes in food industry-friend or foe
    49. Future prospective of enzyme technologies in the food industry