Can I read Plant-Derived Enzymes: A Treasure for Food Biotechnology on EtoBox?

Plant-Derived Enzymes: A Treasure for Food Biotechnology by Anju Meshram; Gauri Singhal; Sameer S. Bhagyawant; Nidhi Srivastava is a book available to read on EtoBox.

What is Plant-Derived Enzymes: A Treasure for Food Biotechnology about?

Food processing is a transformation practice in the beverage and food industry to make the raw foodstuff of animal and plant origin suitable for consumption. On the basis of their difference from one another, the processed food materials can be distributed into highly processed foods, minimally processed foods, and processed foods . The processing methods are performed through a wide range of biological and chemical agents such as enzymes. The utilization of biological agents in food processing dates back to 6000 BCE and includes bread making, beer brewing, cheese making, and wine making. The first known purposeful microbial oxidation dates from 2000 BCE with the engendering of vinegar . Even though enzyme usage was a part of the routine, nobody was aware of these reactions or the chemistry behind them. The most popular processed enzymes, invertase and pectinases, were used in foods from the 1930s; the usage of invertase initiated the immobilized enzymes in the 1960s. Since then, the large-scale application of enzymes in the food industry, the trends for designing and implementing them in processes, and the production of goods based on them have increased rapidly. Currently, these

Author

Anju Meshram; Gauri Singhal; Sameer S. Bhagyawant; Nidhi Srivastava

Published

2019

Language

EN