Enzyme inactivation in food processing : technologies, materials, and applications
"This new volume explores important novel emerging technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies. The preservation of food is done by activating or deactivating food enzymes. This action can be done by thermal treatment, cookin...
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| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Palm Bay, FL : Boca Raton, FL :
Apple Academic Press Inc. ; CRC Press,
2023.
|
| Edition | First edition. |
| Series | Innovations in agricultural and biological engineering.
|
| Subjects | |
| Online Access | Plný text |
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| 040 | |a NLC |b eng |e rda |c NLC |d NLC |d OCLCF |d TYFRS |d OCLCO |d N$T |d YDX | ||
| 020 | |a 9781003331797 |q (electronic book) | ||
| 020 | |a 9781000771435 |q (electronic book) | ||
| 020 | |a 9781000771398 |q (electronic book) | ||
| 020 | |z 9781774911600 |q (hardcover) | ||
| 024 | 7 | |a 10.1201/9781003331797 |2 doi | |
| 035 | |a (OCoLC)1355952981 |z (OCoLC)1380744435 |z (OCoLC)1380744461 | ||
| 042 | |a lac | ||
| 245 | 0 | 0 | |a Enzyme inactivation in food processing : |b technologies, materials, and applications / |c edited by Megh R. Goyal, PhD, Junaid Ahmad Malik, PhD, Ravi Pandiselvam, PhD. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Palm Bay, FL : |b Apple Academic Press Inc. ; |a Boca Raton, FL : |b CRC Press, |c 2023. | |
| 264 | 4 | |c ©2023 | |
| 300 | |a 1 online zdroj (xxxvi, 532 stran) : |b ilustrace. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a počítač |b c |2 rdamedia | ||
| 338 | |a online zdroj |b cr |2 rdacarrier | ||
| 490 | 1 | |a Innovations in agricultural and biological engineering | |
| 504 | |a Obsahuje bibliografické odkazy a index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a "This new volume explores important novel emerging technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies. The preservation of food is done by activating or deactivating food enzymes. This action can be done by thermal treatment, cooking, drying, cooling, and freezing. This volume investigates new and advanced inactivation technologies that have shown great potential application. The chapters cover the basic concepts and chemical methods and then proceeds to introduce novel processing technologies for inactivation of food enzymes. These new techniques include pulsed electric field (PEF), high-pressure processing (HPP) ultraviolet, ohmic heating, and dense-phased carbon dioxide for inactivation of enzymes. The volume places an emphasis on cold plasma, ultrasonication, and extraction techniques. Other methods include microwave processing and ohmic heating technology for inactivation of food enzymes, radiofrequency technology for inactivation of food enzymes, ultraviolet and light emitted diode for inactivation of food enzymes, and extraction of phytonutrients and biocompounds from cereals. The volume also looks at the design of nutraceutical-based functional foods, the design of specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and characteristics of millet starches. The book also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis is also discussed. The information presented here will be valuable for food processing researchers and scientists and industry professionals as well as for faculty and students."-- |c Provided by publisher. | ||
| 545 | 0 | |a Megh R. Goyal, PhD, PE, is a prolific author and editor. He is a retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India. He has more than eight years of research experience in ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published more than 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He has participated in several international conferences, seminars, workshops, and symposia. He is a life member of the Society for Bioinformatics and Biological Sciences. Ravi Pandiselvam, PhD, is a scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to developing value-added food products (viz., Kalpa Krunch and coconutbased frozen delicacies); to the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and to designing preservation protocols for trimmed tender coconut for commercialized sales. He has authored or co-authored more than 60 journal articles, several books, and 30 book chapters and serves on the editorial boards for many prominent science journals. | |
| 590 | |a Taylor & Francis |b Taylor & Francis All eBooks | ||
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Enzymes. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Goyal, Megh R., |e editor. | |
| 700 | 1 | |a Malik, Junaid Ahmad, |d 1987- |e editor. | |
| 700 | 1 | |a Pandiselvam, Ravi, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Enzyme inactivation in food processing. |b First edition. |d Palm Bay, FL, USA ; Burlington, ON, Canada : Apple Academic Press ; Boca Raton, FL, USA ; Abingdon, Oxon, UK : CRC Press, 2023 |z 1774911604 |z 9781774911600 |w (OCoLC)1355952646 |
| 830 | 0 | |a Innovations in agricultural and biological engineering. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://www.taylorfrancis.com/books/9781003331797 |y Plný text |
| 992 | |c EBOOK-TN |c TAYLOR | ||
| 999 | |c 109327 |d 109327 | ||