Download or read book Starch Liquefaction by Thermostable Alpha amylase During Reactive Extrusion written by Vanee Komolprasert and published by . This book was released on 1989 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion Processing Technology written by Jean-Marie Bouvier and published by John Wiley & Sons. This book was released on 2014-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3
Download or read book Experiences in the Continuous Liquefaction of Starch with Acids and alpha amylase written by W. G. Kingma and published by . This book was released on 1965 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Engineering Foods for Bioactives Stability and Delivery written by Yrjö H. Roos and published by Springer. This book was released on 2016-12-01 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
Download or read book Co immobilization of Thermostable Alpha amylase and Glucoamylase for Starch Hydrolysis written by Zifei Dai and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Starch is one of the most important carbon and renewable energy sources. Starch hydrolysis products, such as glucose, high fructose syrups or maltose are widely used in food industries. Also, the produced sugars can be fermented for bioethanol production. Starch hydrolysis involves large amount of enzymes consumption. The immobilization could recover enzymes and lower the production cost. A gel capsule system by dripping calcium chloride into a sodium alginate solution was developed for immobilization of recombinant glucoamylase (GA) by entrapment. Two types of starch hydrolysis enzymes, glucoamylase and alpha-amylase (AA), were co-immobilized inside and on the outside surface of calcium alginate gel capsules. A His6-tagged thermostable recombinant GA from Sulfolobus Solfataricus P2 was expressed, purified and characterized. The recombinant thermostable GA had an optimum pH and temperature range of 5-5.5 and 90-95°C respectively. The effects of cations and chemicals on the recombinant GA activity were also studied. Thermal stability and inactivation energy of the recombinant thermostable GA were determined with a half-time of 5.3 minutes at 95°C and 218 kJ/mol. GA from fungus (Aspergillus niger) and AA from bacterial (Bacillus licheniformis) with low application temperature (50-65°C) were immobilized on the gel capsules by entrapment and adsorption. Then the optimum pH, temperature, reaction kinetics and reusability of the co-immobilized enzymes system were tested. The recombinant thermostable GA and a commercially available thermostable AA (Liquozyme X) were immobilized on the developed gel capsule. A co-immobilization method was developed by entrapping GA inside and covalently bounding AA on the surface of capsules. The reaction kinetics, thermostability and reusability of the thermostable co-immobilized AA and GA system were tested both in a batch reactor and with a continuous stirred tank reactor.
Download or read book Chemical Abstracts written by and published by . This book was released on 1991 with total page 2470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Novel Physical Processing of Starch Based Products written by Enbo Xu and published by CRC Press. This book was released on 2024-07-16 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products. The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion treatment, electric field treatment, microwave treatment, ultrasonic treatment, cold plasma treatment, and 3D printing. By thoroughly analyzing and summarizing the structural control of starch, they aim to obtain starch-based products with better physicochemical properties and texture. Furthermore, their industrial applications for future food supply are also demonstrated. This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1990 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Extrusion Cooking of Barley Flour with and Without Thermostable amylase written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1989 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by Wiley-Blackwell. This book was released on 2002 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.
Download or read book Biochemical Engineering and Biotechnology written by Ghasem Najafpour and published by Elsevier. This book was released on 2015-02-24 with total page 669 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. - Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others - Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals - Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations - Offers many graphs that present actual experimental data, figures, and tables, along with explanations
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 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 Food and Bio Process Engineering written by and published by . This book was released on 2005 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains the edited papers of the International Conference on Emerging Technologies in Agricultural and Food Engineering (etae 2004) which will be held at the Indian Institute of Technology, Khargpur during 14-17 December. The papers relate to innovative techniques and latest developments in the fields of food science and engineering, post harvest and storage engineering and food biotechnology.
Download or read book Handbook of Brewing written by Hans Michael Eßlinger and published by John Wiley & Sons. This book was released on 2009-04-22 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Download or read book Enzyme Technology written by Martin F. Chaplin and published by CUP Archive. This book was released on 1990-08-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook provides a clear and authoritative guide to the principles and practice of the utilization of enzymes in biotechnology. Enzymes have increasingly important applications in the food and pharmaceutical industry, in medicine, and as biosensors.
