Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries
Home > Business and Economics > Industry and industrial studies > Agribusiness and primary industries > Agriculture & related industries > Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)

Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)


     0     
5
4
3
2
1



Available


X
About the Book

Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.

Table of Contents:
Preface xi Mohamed GHOUL Introduction xiii Mohamed GHOUL Part 1. Enzymatic Processes in the Food Industry 1 Introduction to Part 1 3 Isabelle CHEVALOT Chapter 1. General Characteristics of Enzymes 5 Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU 1.1. Notion of catalysis 5 1.2. Notion of specificity 7 1.3. Nomenclature 7 1.4. Mechanism of enzyme catalysis 9 1.5. Single-substrate enzyme kinetics 11 1.6. Effects of the environment on activity 13 1.7. Multi-substrate enzyme kinetics 18 Chapter 2. Classification of Enzymes Used in the Food Industry 21 Latifa CHEBIL and Mohamed GHOUL 2.1. Oxidoreductases (CE1) 22 2.2. Transferases (CE2) 22 2.3. Hydrolases (CE3) 23 2.4. Lyases (CE4) 24 2.5. Isomerases (CE5) 24 2.6. Ligases (CE6) 25 Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27 Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU 3.1. Enzymes involved in the starch degradation reaction 27 3.2. Enzymes involved in the degradation of lignocellulosic substrates 29 3.3. Enzymes involved in the degradation of pectin-type substrates 33 3.4. Enzymes involved in the degradation of lipid substrates 36 3.5. Enzymes involved in protein degradation 37 Chapter 4. Enzyme Production for Food Applications 41 Mohamed GHOUL and Seraphim PAPANIKOLAOU 4.1. Amylases 42 4.2. Pullulases 44 4.3. Lignocellulases 44 4.4. Pectinases 49 4.5. Lipases 52 4.6. Proteases 54 4.7. Conclusion 58 Chapter 5. Ways to Improve Enzymatic Processes 59 Isabelle CHEVALOT and Catherine HUMEAU 5.1. Enzyme engineering 59 5.2. Process engineering 89 Chapter 6. Main Enzymatic Processes in the Food Industry 107 Latifa CHEBIL and Mohamed GHOUL 6.1. Baking and pastry 107 6.2. Malting and brewing 110 6.3. Starch and its by-products 114 6.4. Milk 116 6.5. Fat 120 6.6. Meat and seafood products 124 6.7. Flavors and additives 127 6.8. Fruit juices and wines 130 Part 1 References 137 Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163 Introduction to Part 2 165 Marie-Bénédicte ROMOND Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167 Jennifer BURGAIN and Marie-Bénédicte ROMOND 7.1. Taxonomic notions and the definition of "probiotic" 167 7.2. The probiotics market and health claims 170 7.3. Prebiotics 172 Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175 Frank PIVA and Marie-Bénédicte ROMOND 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175 8.2. Production of probiotics and metabiotics/postbiotics 191 8.3. Industrial applications 196 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199 Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211 Jennifer BURGAIN and Marie-Bénédicte ROMOND 9.1. Species, strain identity and origin 211 9.2. Physiology of probiotic strains 213 9.3. Impact of lactobacilli on digestive health 215 Chapter 10. Encapsulation Processes 225 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 10.1. Definition and aims of encapsulation 225 10.2. Atomization 227 10.3. Extrusion 230 10.4. Emulsification 232 10.5. Coating 233 Chapter 11. Encapsulation Matrices 237 Jennifer BURGAIN, Joël SCHER and Claire GAIANI 11.1. Polysaccharides 237 11.2. Proteins 239 11.3. Bacterial adhesion to encapsulation materials 240 11.4. Conclusion 243 Chapter 12. Fermented Foods 245 Frank PIVA and Marie-Bénédicte ROMOND 12.1. Traditional fermented foods 246 12.2. New approaches to fermentation 254 Part 2 References 257 Conclusion 291 Mohamed GHOUL List of Authors 293 Index 295

About the Author :
Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.


Best Sellers


Product Details
  • ISBN-13: 9781789451375
  • Publisher: ISTE Ltd
  • Publisher Imprint: ISTE Ltd
  • Language: English
  • Returnable: N
  • Returnable: N
  • Weight: 717 gr
  • ISBN-10: 178945137X
  • Publisher Date: 17 Sep 2024
  • Binding: Hardback
  • No of Pages: 320
  • Returnable: N
  • Series Title: ISTE Consignment


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)
ISTE Ltd -
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries: (ISTE Consignment)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!