Download or read book Enzymes in Oil Processing written by Showkat Ahmad Bhawani and published by Elsevier. This book was released on 2024-01-21 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Oil Processing: Recent Developments and Applications provides solid, quantitative descriptions and reliable guidelines surrounding the development of enzyme technology for oil processing. This book provides comprehensive understanding of topics such as enzymatic degumming, enzymatic interesterification and enzymatic biodiesel production, focusing on the different enzyme assisted extraction methods used in oil in various sources such as soybean, canola, corn, olive, etc. The book also highlights the most exciting enzymatic transesterification of cooking oil and bioremediation of cooking oil waste by lipases. This book will be of interest to researchers working in the fields of enzymes, oil processing, applied science and bio-wastes. It will also be useful to scientists working on the processing of oil by enzymes and students in the development of green and sustainable methods for the processing of oil in chemistry, biotechnology and chemical engineering. - Includes an introduction to oil processing - Describes various enzyme assisted extraction techniques - Includes coverage on the production of biodiesel - Describes the transesterification process
Download or read book Green Vegetable Oil Processing written by Walter E. Farr and published by Elsevier. This book was released on 2013-12-04 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. - Documents the current state of green oil processing technologies available today - Addresses alternative green technologies at various stages of oilseed processing - Includes technologies already in commercial use and some that are still in developmental stages
Download or read book Enzymic Hydrolysis of Food Proteins written by Jens Adler-Nissen and published by . This book was released on 1986 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Industrial Enzyme Applications written by Andreas Vogel and published by John Wiley & Sons. This book was released on 2019-10-28 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Download or read book Three Phase Partitioning written by Munishwar Nath Gupta and published by Elsevier. This book was released on 2021-08-11 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three Phase Partitioning: Applications in Separation and Purification of Biological Molecules and Natural Products presents applications in diverse areas of both chemical technology and biotechnology. This book serves as a single resource for learning about both the economical, facile and scalable processes, along with their potential for applications in the separation and purification of materials and compounds across the entire spectra of chemical and biological nature. The book begins by explaining the origins and fundamentals of TPP and continues with chapters on related applications, ranging from the purification of parasite recombinant proteases to oil extraction from oilseeds and oleaginous microbes, and more. - Written by researchers who have been pioneers in developing and utilizing three phase partitioning - Focuses on applications, with chapters detailing relevance to a wide variety of areas and numerous practical examples - Designed to give laboratory workers the information needed to undertake the challenge of designing successful three-phase partitioning protocols
Download or read book Lipid Modification by Enzymes and Engineered Microbes written by Uwe T. Bornscheuer and published by Elsevier. This book was released on 2018-03-27 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed. In the past ten years, the field has made enormous progress, not only with respect to the tools developed for the development of designer enzymes, but also in the metabolic engineering of microbes, the discovery of novel enzyme activities, and in reaction engineering/process development. For the first time, these advances are covered in a single-volume that is edited by leading enzymatic scientist Uwe Borchscheuer and authored by an international team of experts. - Identifies how, and when, to use enzymes and microbes for lipid modification - Provides enzymatic, microbial and metabolic techniques for lipid modification - Covers lipases, acyltransferases, phospholipases, lipoxygenases, monooxygenases, isomerases and sophorolipids - Includes lipid modification for use in food, biofuels, oleochemicals and polymer precursors
Download or read book Edible Oil Processing written by Wolf Hamm and published by John Wiley & Sons. This book was released on 2013-08-05 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
Download or read book Enzymes in Food Processing written by Parmjit S. Panesar and published by I. K. International Pvt Ltd. This book was released on 2010 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 1995 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.
Download or read book Enzymes in Food and Beverage Processing written by Muthusamy Chandrasekaran and published by CRC Press. This book was released on 2015-10-23 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
Download or read book The Exocrine Pancreas written by Stephen Pandol and published by Morgan & Claypool Publishers. This book was released on 2011 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: The secretions of the exocrine pancreas provide for digestion of a meal into components that are then available for processing and absorption by the intestinal epithelium. Without the exocrine pancreas, malabsorption and malnutrition result. This chapter describes the cellular participants responsible for the secretion of digestive enzymes and fluid that in combination provide a pancreatic secretion that accomplishes the digestive functions of the gland. Key cellular participants, the acinar cell and the duct cell, are responsible for digestive enzyme and fluid secretion, respectively, of the exocrine pancreas. This chapter describes the neurohumoral pathways that mediate the pancreatic response to a meal as well as details of the cellular mechanisms that are necessary for the organ responses, including protein synthesis and transport and ion transports, and the regulation of these responses by intracellular signaling systems. Examples of pancreatic diseases resulting from dysfunction in cellular mechanisms provide emphasis of the importance of the normal physiologic mechanisms.
Download or read book Nutritionally Enhanced Edible Oil Processing written by Nurhan Turgut Dunford and published by AOCS Publishing. This book was released on 2004-04-30 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a number of unit operations. Readers will find this book helpful in learning about the fundamental concepts and practical information on oil and oilseed processing and their relevance to human nutrition and health.
Download or read book Enzyme Aqueous Extraction of Food Oils written by Abul-Hamd E. Mehanni and published by LAP Lambert Academic Publishing. This book was released on 2013 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzyme Aqueous extraction is advantageous over conventional solvent extraction methods as the solvent is neither toxic nor presents any risk of fires and explosion. Viscozyme L, Celluclast 1.5L, Nutrase 0.8L and Alcalase 2.4lFG were screened for their efficacies to extract oil from Cottonseed and Canola seeds compared to conventional hexane extraction method. The hydrolytic enzymes exhibited varying extents of effectiveness for oil extractability. The use of ternary enzyme mixtures enhanced the oil extraction yield but it was still significantly (p
Download or read book Process Systems Engineering for Biofuels Development written by Adrian Bonilla-Petriciolet and published by John Wiley & Sons. This book was released on 2020-10-05 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview of current developments and applications in biofuels production Process Systems Engineering for Biofuels Development brings together the latest and most cutting-edge research on the production of biofuels. As the first book specifically devoted to process systems engineering for the production of biofuels, Process Systems Engineering for Biofuels Development covers theoretical, computational and experimental issues in biofuels process engineering. Written for researchers and postgraduate students working on biomass conversion and sustainable process design, as well as industrial practitioners and engineers involved in process design, modeling and optimization, this book is an indispensable guide to the newest developments in areas including: Enzyme-catalyzed biodiesel production Process analysis of biodiesel production (including kinetic modeling, simulation and optimization) The use of ultrasonification in biodiesel production Thermochemical processes for biomass transformation to biofuels Production of alternative biofuels In addition to the comprehensive overview of the subject of biofuels found in the Introduction of the book, the authors of various chapters have provided extensive discussions of the production and separation of biofuels via novel applications and techniques.
Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2009-09-03 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
