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Green Bio-processes

Enzymes in Industrial Food Processing

  • Binod Parameswaran
  • Sunita Varjani
  • Sindhu Raveendran

Part of the Energy, Environment, and Sustainability book series (ENENSU)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Parameswaran Binod, Emmanuel Papamichael, Sunita Varjani, Raveendran Sindhu
    Pages 1-8
  3. Indu C. Nair, K. Jayachandran
    Pages 15-30
  4. Bindhumol Ismail, Hanif Mohammed, A. Jayakumaran Nair
    Pages 31-53
  5. Shahenvaz Alam, Kumar Pranaw, Rameshwar Tiwari, Sunil Kumar Khare
    Pages 55-81
  6. G. Baskar, R. Aiswarya, S. Renganathan
    Pages 83-98
  7. Kedar Sharma, Abhijeet Thakur, Arun Goyal
    Pages 99-118
  8. Lokesh Kumar Narnoliya, Jyoti Singh Jadaun
    Pages 119-149
  9. Filipe Carvalho, Pedro Fernandes
    Pages 151-179
  10. Sangeeta Negi
    Pages 181-198
  11. Divya Balakrishnan, Swaroop S. Kumar, Shiburaj Sugathan
    Pages 199-227
  12. Abhijeet Thakur, Kedar Sharma, Arun Goyal
    Pages 229-244
  13. Bishwambhar Mishra, Sunita Varjani, G. Karthikeya Srinivasa Varma
    Pages 245-265
  14. Luciana Porto de Souza Vandenberghe, Susan Grace Karp, Maria Giovana Binder Pagnoncelli, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Carlos Ricardo Soccol
    Pages 267-291
  15. Sharrel Rebello, Divya Balakrishnan, A. N. Anoopkumar, Raveendran Sindhu, Parameswaran Binod, Ashok Pandey et al.
    Pages 293-304
  16. Ravichandran Rathna, Ekambaram Nakkeeran, Sunita Varjani, Bethu Madhumitha
    Pages 305-321
  17. V. Anoop Kumar, R. Suresh Chandra Kurup, C. Snishamol, G. Nagendra Prabhu
    Pages 323-343
  18. Abril Flores-Maltos, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raul Rodríguez, Jose A. Teixeira, Cristobal N. Aguilar
    Pages 345-355
  19. Swaroop S. Kumar, Rakhy Sreekumar, Abdulhameed Sabu
    Pages 357-381
  20. Sarita G. Bhat, Venetia D’Rose
    Pages 383-412
  21. Arturo Siller-Sánchez, Héctor A. Ruiz, Cristóbal N. Aguilar, Rosa M. Rodríguez-Jasso
    Pages 413-446

About this book

Introduction

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Keywords

enzymology industrial enzymes food technology green bioprocess food processing enzymes in food production

Editors and affiliations

  • Binod Parameswaran
    • 1
  • Sunita Varjani
    • 2
  • Sindhu Raveendran
    • 3
  1. 1.Microbial Processes and Technology DivisionCSIR-National Institute for Interdisciplinary Science and Technology (NIIST)ThiruvananthapuramIndia
  2. 2.Gujarat Pollution Control BoardGandhinagarIndia
  3. 3.Microbial Processes and Technology DivisionCSIR-National Institute for Interdisciplinary Science and Technology (NIIST)ThiruvananthapuramIndia

Bibliographic information

  • DOI https://doi.org/10.1007/978-981-13-3263-0
  • Copyright Information Springer Nature Singapore Pte Ltd. 2019
  • Publisher Name Springer, Singapore
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-981-13-3262-3
  • Online ISBN 978-981-13-3263-0
  • Series Print ISSN 2522-8366
  • Series Online ISSN 2522-8374
  • Buy this book on publisher's site