Enzyme Inactivation in Food Processing : Technologies, Materials, and Applications EPUB
Edited by Megh R. (Point Pleasant, New Jersey, USA) Goyal, Junaid Ahmad (Government Degree College, India) Malik, Ravi Pandiselvam
Part of the Innovations in Agricultural & Biological Engineering series
EPUB
Description
Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage.
This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food.
The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes.
The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others.
The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches.
It 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.
Information
-
Download - Immediately Available
- Format:EPUB
- Pages:568 pages, 31 Tables, black and white; 15 Line drawings, color; 33 Line drawings, black and white; 3
- Publisher:Taylor & Francis Ltd
- Publication Date:04/08/2023
- Category:
- ISBN:9781000771435
Information
-
Download - Immediately Available
- Format:EPUB
- Pages:568 pages, 31 Tables, black and white; 15 Line drawings, color; 33 Line drawings, black and white; 3
- Publisher:Taylor & Francis Ltd
- Publication Date:04/08/2023
- Category:
- ISBN:9781000771435
