ABSTRACT
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.
TABLE OF CONTENTS
part I|265 pages
Nanomaterials for Medical Applications
chapter Chapter 5|27 pages
Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
chapter Chapter 6|28 pages
Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme
chapter Chapter 8|16 pages
Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
part II|182 pages
Plants and Bioproducts for Inactivation of Enzymes
chapter Chapter 15|35 pages
Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
part III|77 pages
Bionanomaterials for Inactivation of Enzymes