Nicht aus der Schweiz? Besuchen Sie lehmanns.de
Für diesen Artikel ist leider kein Bild verfügbar.

Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries

Mohamed Ghoul (Herausgeber)

Buch | Hardcover
320 Seiten
2024
Iste Ltd (Verlag)
978-1-78945-137-5 (ISBN)
CHF 229,95 inkl. MwSt
  • Versand in 15-20 Tagen
  • Versandkostenfrei
  • Auch auf Rechnung
  • Artikel merken
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand.

Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry.

The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts.

The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.

Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.

Preface xi
Mohamed GHOUL

Introduction xiii
Mohamed GHOUL

Part 1. Enzymatic Processes in the Food Industry 1

Introduction to Part 1 3
Isabelle CHEVALOT

Chapter 1. General Characteristics of Enzymes 5
Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU

1.1. Notion of catalysis 5

1.2. Notion of specificity 7

1.3. Nomenclature 7

1.4. Mechanism of enzyme catalysis 9

1.5. Single-substrate enzyme kinetics 11

1.6. Effects of the environment on activity 13

1.7. Multi-substrate enzyme kinetics 18

Chapter 2. Classification of Enzymes Used in the Food Industry 21
Latifa CHEBIL and Mohamed GHOUL

2.1. Oxidoreductases (CE1) 22

2.2. Transferases (CE2) 22

2.3. Hydrolases (CE3) 23

2.4. Lyases (CE4) 24

2.5. Isomerases (CE5) 24

2.6. Ligases (CE6) 25

Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27
Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU

3.1. Enzymes involved in the starch degradation reaction 27

3.2. Enzymes involved in the degradation of lignocellulosic substrates 29

3.3. Enzymes involved in the degradation of pectin-type substrates 33

3.4. Enzymes involved in the degradation of lipid substrates 36

3.5. Enzymes involved in protein degradation 37

Chapter 4. Enzyme Production for Food Applications 41
Mohamed GHOUL and Seraphim PAPANIKOLAOU

4.1. Amylases 42

4.2. Pullulases 44

4.3. Lignocellulases 44

4.4. Pectinases 49

4.5. Lipases 52

4.6. Proteases 54

4.7. Conclusion 58

Chapter 5. Ways to Improve Enzymatic Processes 59
Isabelle CHEVALOT and Catherine HUMEAU

5.1. Enzyme engineering 59

5.2. Process engineering 89

Chapter 6. Main Enzymatic Processes in the Food Industry 107
Latifa CHEBIL and Mohamed GHOUL

6.1. Baking and pastry 107

6.2. Malting and brewing 110

6.3. Starch and its by-products 114

6.4. Milk 116

6.5. Fat 120

6.6. Meat and seafood products 124

6.7. Flavors and additives 127

6.8. Fruit juices and wines 130

Part 1 References 137

Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163

Introduction to Part 2 165
Marie-Bénédicte ROMOND

Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167
Jennifer BURGAIN and Marie-Bénédicte ROMOND

7.1. Taxonomic notions and the definition of "probiotic" 167

7.2. The probiotics market and health claims 170

7.3. Prebiotics 172

Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175
Frank PIVA and Marie-Bénédicte ROMOND

8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175

8.2. Production of probiotics and metabiotics/postbiotics 191

8.3. Industrial applications 196

8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199

Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211
Jennifer BURGAIN and Marie-Bénédicte ROMOND

9.1. Species, strain identity and origin 211

9.2. Physiology of probiotic strains 213

9.3. Impact of lactobacilli on digestive health 215

Chapter 10. Encapsulation Processes 225
Jennifer BURGAIN, Joël SCHER and Claire GAIANI

10.1. Definition and aims of encapsulation 225

10.2. Atomization 227

10.3. Extrusion 230

10.4. Emulsification 232

10.5. Coating 233

Chapter 11. Encapsulation Matrices 237
Jennifer BURGAIN, Joël SCHER and Claire GAIANI

11.1. Polysaccharides 237

11.2. Proteins 239

11.3. Bacterial adhesion to encapsulation materials 240

11.4. Conclusion 243

Chapter 12. Fermented Foods 245
Frank PIVA and Marie-Bénédicte ROMOND

12.1. Traditional fermented foods 246

12.2. New approaches to fermentation 254

Part 2 References 257

Conclusion 291
Mohamed GHOUL

List of Authors 293

Index 295

Erscheinungsdatum
Reihe/Serie ISTE Consignment
Verlagsort London
Sprache englisch
Gewicht 717 g
Themenwelt Naturwissenschaften
Technik Lebensmitteltechnologie
Wirtschaft
ISBN-10 1-78945-137-X / 178945137X
ISBN-13 978-1-78945-137-5 / 9781789451375
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht

von Franz-Michael Rouwen; Tilo Hühn

Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
A Laboratory Manual

von Dennis D. Miller; C. K. Yeung

Buch | Softcover (2022)
John Wiley & Sons Inc (Verlag)
CHF 88,90