Advances in Food Biotechnology

Advances in Food Biotechnology / Ravishankar Rai V.

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also aug...

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Bibliographic Details
Other Authors: Rai V, Ravishankar (Editor)
Format: eBook
Language:English
Published: Wiley-Blackwell, 2015.
Edition:1st
Subjects:
Technology.
TECHNOLOGY & ENGINEERING > Food Science.
Technology
Online Access:Click for online access
Table of Contents:
  • 6.3.2 Reduction of Losses along Supply Chains 78 6.3.3 Increase in the Cultivated Surfaces 80 6.3.4 Increase in Output 81 6.3.5 Biotechnologies to Nourish the World 85 6.4 Conclusion 94 References 95 II APPLICATION OF ENZYMES IN THE FOOD INDUSTRY 103 7 Application of Microbial Enzymes in the Food Industry 105 Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S.
  • Pinheiro, and Igor Rodrigues de Almeida 7.1 Introduction 105 7.2 The Main Enzymes 106 7.2.1 Hydrolases (EC3) 106 7.2.2 Lyases (EC4) 108 7.2.3 Transferases (EC2) 109 7.3 Main Microorganism Producers of Enzymes 111 7.4 Marine Microbial Enzymes 115 7.5 Dairy Industry 116 7.6 Microbial Enzymes Applied in the Beverage Industry 118 7.6.1 Pectinases 119 7.7 Animal Feed 121 7.8 Targeting Microbial Enzymes of Industrial Interest 123 7.9 Mathematical Models for Enhanced Enzyme Production 124 Acknowledgements 124 References 125 8 Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses 133 A.M. Calderón de la Barca, A.R. Islas-Rubio, N.G. Heredia, and F.
  • Cabrera-Chávez 8.1 Introduction 133 8.2 Foods for Special Dietary Uses 134 8.3 Wheat Constituents that may Trigger Adverse Reactions 134 8.4 Gluten Proteins: Role in Pathogenesis of Gluten-Related Disorders 135 8.5 Enzymatic Modification of Proteins 136 8.5.1 Hydrolysis of Gluten 137 8.5.2 Transamidation and Transpeptidation of Gluten Proteins 138 8.6 Polysaccharides and the Glucose Response 139 8.6.1 Polysaccharide Hydrolysis by Human Digestion 139 8.6.2 Glucose Response Depending on Food Matrices 140 8.7 Polysaccharide Enzymatic Modification 140 8.7.1 Saccharidases for Producing Resistant Starches 140 8.7.2 Enzyme Cyclization to Reduce Starch Digestion 141 8.8 Conclusions 141 References 141 9 Enzyme Immobilization and its Application in the Food Industry 145 Ahmad Homaei 9.1 Introduction 145 9.2 History of Enzyme Immobilization.

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