Enzymes in Food Technology

Improvements and Innovations

  • Mohammed Kuddus

Table of contents

  1. Front Matter
    Pages i-xi
  2. Sushma Ahlawat, Manoj Kumawat, Piyoosh Kumar Babele
    Pages 1-17
  3. Rajeev Ravindran, Amit K. Jaiswal
    Pages 19-40
  4. Iffat Zareen Ahmad, Heena Tabassum, Asad Ahmad, Mohammed Kuddus
    Pages 41-62
  5. Balwinder Singh, Kanchan Suri, Khetan Shevkani, Amritpal Kaur, Amarbir Kaur, Narpinder Singh
    Pages 63-78
  6. Adriana C. Flores-Gallegos, Fabiola Veana, Silvia M. González-Herrera, Diana B. Muñiz-Márquez, Aidé Sáenz-Galindo, Raúl Rodríguez-Herrera
    Pages 79-101
  7. Archana Singh, Manendra Singh Negi, Ashutosh Dubey, Vinod Kumar, A. K. Verma
    Pages 103-124
  8. Mónica L. Chávez-González, Luis V. Rodríguez-Duran, J. Juan Buenrostro-Figueroa, Leonardo Sepúlveda-Torre, Juan A. Ascacio-Valdés, Raúl Rodríguez-Herrera et al.
    Pages 125-141
  9. Bhupender Singu, Uday Annapure
    Pages 167-185
  10. Fabiola Veana, Adriana C. Flores-Gallegos, Angela M. Gonzalez-Montemayor, Mariela Michel-Michel, Lluvia Lopez-Lopez, Pedro Aguilar-Zarate et al.
    Pages 187-212
  11. Gauri Singhal, Anju Meshram, Sameer Suresh Bhagyawant, Nidhi Srivastava
    Pages 213-241
  12. M. Delgado-García, J. A. Rodríguez, J. C. Mateos-Díaz, C. N. Aguilar, R. Rodríguez-Herrera, R. M. Camacho-Ruíz
    Pages 243-262
  13. Luqman Jameel Rather, Sabiyah Akhter, Qazi Parvaiz Hassan, Faqeer Mohammad
    Pages 263-276
  14. Thi Thanh Hanh Nguyen, Hee-Kyoung Kang, Seong-Bo Kim, Kunal Pal, Doman Kim
    Pages 277-291
  15. C. Valeria L. Giosafatto, A. Al-Asmar, L. Mariniello
    Pages 293-317
  16. Poonam Singh, Sanjay Kumar Yadav
    Pages 347-358
  17. Soo Khim Chan, Yee Siew Choong, Chee Yuen Gan, Theam Soon Lim
    Pages 359-381
  18. Burhan Hamid, Fayaz A. Mohiddin
    Pages 383-400
  19. Roohi, Kulsoom Bano, Mohammed Rehan Zaheer, Naushin Bano, Mohammed Kuddus
    Pages 401-419

About this book


The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.


food enzyme food industry food processing enzyme immobilization food science food technology enzymes

Editors and affiliations

  • Mohammed Kuddus
    • 1
  1. 1.Department of BiochemistryUniversity of HailHailSaudi Arabia

Bibliographic information

Industry Sectors
Surgery & Anesthesiology
Consumer Packaged Goods