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Microbial enzyme technology in food applications / Ramesh C. Ray, Cristina M. Rosell (editor)
Boca Raton : CRC Press, 2017
521 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664.024
This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
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Risk assessment methods for biological and chemical hazards in food / Fernando Perez-Rodriguez (editor)
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2022
xvii, 527 pages. : illustrations ; 25 cm
Ký hiệu phân loại (DDC): 363.19
"Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods"
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