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.
Author(s): Megh R Goyal, Junaid Ahmad Malik, Ravi Pandiselvam
Series: Innovations in Agricultural & Biological Engineering
Publisher: CRC Press/Apple Academic Press
Year: 2023
Language: English
Pages: 568
City: Palm Bay
Cover
Half Title
Title Page
Copyright Page
Series Page
Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc.
About Senior-Editor-In-Chief
About the Editors
Table of Contents
Contributors
Abbreviations
Preface
Part I: Nanomaterials for Medical Applications
1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
2. Novel Food Processing Technologies for Inactivation of Food Enzymes
3. Scope of Ozone Technology for Inactivation of Food Enzymes
4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes
5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme
7. Radiofrequency Technology for Inactivation of Food Enzymes
8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
9. Applications of Ultrasound Technology for Inactivation of Food Enzymes
10. Potential of Enzymes for Biodegradation of Plastic Waste
Part II: Plants and Bioproducts for Inactivation of Enzymes
11. Natural Medicinal Products as Potential Enzyme Inhibitors
12. Enzymatic Inhibitors from Medicinal Plants
13. Mushrooms as a Source of Enzyme Inhibitors
14. Enzymatic Browning—Mechanism and Prevention
15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
16. Insight into Catalase Immobilization, Applicability, and Inactivation Mechanisms Through Process Engineering Strategies
Part III: Bionanomaterials for Inactivation Of Enzymes
17. Nanozymes-Based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects
18. Nanoencapsulated Antimicrobial Carriers in Packed Food
19. Advanced Bionanomaterials for Catalysis and Surface Processes
Index
