Explores new technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies, including nutraceutical-based functional foods, specific foods for gut-microbiodata, omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and more.
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.
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 Enzymes
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 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 Process
Megh R. Goyal, PhD, PE, is a prolific author and editor. He is a retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the Father of Irrigation Engineering in Puerto Rico for the twentieth century by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India. He has more than eight years of research experience in ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published more than 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He has participated in several international conferences, seminars, workshops, and symposia. He is a life member of the Society for Bioinformatics and Biological Sciences.
Ravi Pandiselvam, PhD, is a scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to developing value-added food products (viz., Kalpa Krunch and coconutbased frozen delicacies); to the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and to designing preservation protocols for trimmed tender coconut for commercialized sales. He has authored or co-authored more than 60 journal articles, several books, and 30 book chapters and serves on the editorial boards for many prominent science journals.
