Edited by
Mohamed Ghoul, University of Lorraine, France.
ISBN : 9781789451375
Publication Date : September 2024
Hardcover 312 pp
165.00 USD
Co-publisher
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry.
The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts.
The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Part 1. Enzymatic Processes in the Food Industry.
1. General Characteristics of Enzymes, Isabelle Chevalot, Mohamed Ghoul and Seraphim Papanikolaou.
2. Classification of Enzymes Used in the Food Industry, Latifa Chebil and Mohamed Ghoul.
3. Mode of Action of the Main Enzymes Used in the Food Industry, Catherine Humeau, Mohamed Ghoul and Seraphim Papanikolaou.
4. Enzyme Production for Food Applications, Mohamed Ghoul and Seraphim Papanikolaou.
5. Ways to Improve Enzymatic Processes, Isabelle Chevalot and Catherine Humeau.
6. Main Enzymatic Processes in the Food Industry, Latifa Chebil and Mohamed Ghoul.
Mohamed Ghoul is a professor at the Université de Lorraine, France, and a researcher in process engineering, specializing in the implementation, modeling and optimization of bioprocesses.
