Today's Hours: 8:00am - 10:00pm
Lane Medical Library

Search

Filter Results

Did You Mean:

Search Results

Sort by
relevance
  • Book
    Mohammed Kuddus, editors.
    Summary: 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.

    Contents:
    Intro; Preface; Contents; Editor;
    1: Microbial Enzymes in Food Technology; 1.1 Introduction; 1.2 Enzymes in Food Industry; 1.3 Microbial Enzymes in Food Industries; 1.3.1 Amylases; 1.3.2 Proteases; 1.3.3 Pectinases; 1.3.4 Laccases; 1.3.5 Xylanase; 1.3.6 Lipases; 1.3.7 Lactases; 1.3.8 Cellulases; 1.3.9 Glucose Oxidase and Glucose Isomerase; 1.3.10 Invertase; 1.3.11 Transglutaminase; 1.4 Future Prospects; 1.5 Conclusion; References;
    2: Enzymes in Bioconversion and Food Processing; 2.1 Introduction; 2.2 Classification of Enzymes; 2.3 Biochemistry of Enzymes and Their Various Sources 3.1.2.13 Asparagus (Asparagus officinalis)3.1.2.14 Avocado (Persea americana); 3.1.2.15 Banana (Musa acuminata); 3.1.2.16 Beans (Phaseolus vulgaris L.); 3.1.2.17 Broccoli (Brassica oleracea); 3.1.2.18 Cherries (Prunus cerasus); 3.1.2.19 Ginger (Zingiber officinale Roscoe); 3.1.2.20 Garlic (Allium sativum L.); 3.1.2.21 Grapes (Vitis vinifera L.); 3.1.2.22 Mustard (Brassica juncea) and Cabbage (Brassica oleracea); 3.1.3 Food Enzymes in Pharmaceutical Industry; 3.2 Conclusion; References;
    4: Enzymatic Browning of Fruit and Vegetables: A Review; 4.1 Introduction; 4.2 Causes of Enzymatic Browning
    3: Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations3.1 Introduction; 3.1.1 Significance of Food Enzymes; 3.1.2 Foods As a Source Of Enzymes; 3.1.2.1 Pineapple (Ananas comosus L.); 3.1.2.2 Papaya (Carica papaya L.); 3.1.2.3 FIG (Ficus carica); 3.1.2.4 Kiwifruit (Actinidia deliciosa); 3.1.2.5 Brucea javanica (L.) Merr.; 3.1.2.6 Cluster Fig (Ficus racemosa Roxb.); 3.1.2.7 Pumpkin (Cucurbita maxima); 3.1.2.8 Melon (Cucumis melo); 3.1.2.9 Cucumber (Cucumis sativus); 3.1.2.10 Mango (Mangifera indica); 3.1.2.11 Apple (Malus pumila); 3.1.2.12 Apricot (Prunus armeniaca L.) 4.2.1 Phenolic Compounds4.2.2 Polyphenol Oxidase and Related Enzymes; 4.2.3 Temperature; 4.2.4 pH; 4.3 Mechanism of Enzymatic Browning; 4.4 Control of Enzymatic Browning; 4.4.1 Heating and Cooling; 4.4.2 Heat Shock Method; 4.4.3 High-Pressure Processing; 4.4.4 Chemical Anti-browning Agents; 4.4.5 Other Methods; 4.5 Conclusion; 4.6 Future Perspectives; References;
    5: Fungal Inulinases: An Interesting Option for Food Sweetener Production; 5.1 Introduction; 5.2 Action Mechanisms; 5.3 Syrup Production; 5.4 Inulooligosaccharides and Its Application in the Food Industry
    Digital Access Springer 2018
  • Article
    Gangarosa EJ.
    J Infect Dis. 1978 May;137(5):634-8.
    Current evidence suggests that diarrheagenic E. coli are not important causes of disease in the sanitized urban centers of the United States at this time. However, enterotoxigenic E. coli are a leading cause of diarrhea among travelers who visit developing countries. The failure of diarrheagenic E. coli pathogens to gain a foothold in this country, despite problems with enteropathogenic E. coli in nurseries during the 1940s and 1950s and the more recent multiple introductions of enterotoxigenic E. coli by travelers returning from developing areas of the world, demonstrates the epidemiologic impotence of diarrheagenic E. coli in the relatively sanitized environment of the United States. Nondiarrheagenic E. coli seem to be major pathogens in community-acquired and nosocomial infections in extraintestinal sites.
    Digital Access Access Options