Enzyme Inactivation in Food Processing

图书简介

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.

PART I: NANOMATERIALS FOR MEDICAL APPLICATIONS 1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods Ravi Pandiselvam, V. Prithviraj, Ardra C. Babu, and Anjineyulu Kothakota 2. Novel Food Processing Technologies for Inactivation of Food Enzymes B. Kamalapreetha, Ravi Pandiselvam, Anjineyulu Kothakota,Wasiya Farzana, B. L. Dinesha, and V. Prithviraj 3. Scope of Ozone Technology for Inactivation of Food Enzymes Anandu Chandra Khanashyam, M. Anjaly Shanker, and Ravi Pandiselvam 4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes Yashaswini Premjit and N. U. Sruthi 5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes S. Abdullah, Abhipriya Patra, and Rama Chandra Pradhan 6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzymes Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha and V. Prithviraj 7. Radiofrequency Technology for Inactivation of Food Enzymes N. U. Sruthi and Yashaswini Premjit 8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes Tamanna Ramesh and Jatindra K. Sahu 9. Applications of Ultrasound Technology for Inactivation of Food Enzymes Anandu Chandra Khanashyam, M. Anjaly Shanker, PriyamvadaThorakkattu, T. Jayasree Joshi, Ravi Pandiselvem, and Anjineyulu Kothakota 10. Potential of Enzymes for Biodegradation of Plastic Waste Roshan Ara and Anand Kumar Pandey PART II: PLANTS AND BIOPRODUCTS FOR INACTIVATION OF ENZYMES 11. Natural Medicinal Products as Potential Enzyme Inhibitors Annika Durve Gupta and Sonali Zankar Pati

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Enzyme Inactivation in Food Processing（Innovations in Agricultural ） 食品加工的酶失活：技术、材料与应用 食品科学技术基础学科

Enzyme Inactivation in Food Processing（Innovations in Agricultural ）

食品加工的酶失活：技术、材料与应用
食品科学技术基础学科